Carrot Patties

Martha Stewart Living


Makes 16

    1 1/2 cups grated carrots (3)                                  
    3/4 cup fine chop celery (2)                                   
    1/2 cup grated onions squeeze juice in cheesecloth or paper towel
    1/4 cup bread crumbs                                           
    2 lg. eggs light beat                                          
    1/2 cup fresh chervil                                          
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    1/2 cup plain yogurt                                           
    Cooking spray                                                  

Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.

Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form 16 2-inch patties and place on a tray.

Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown. 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.

PER SERVING: 30 CALORIES, 1 G FAT, 27 MG CHOLESTEROL, 4 G CARBOHYDRATE, 177 MG SODIUM, 2 G PHOTEIN, 0 G FIBER

MY NOTE: May want to use sour cream instead of yogurt for garnish.