Created By Chef Max Shapiro
I made this recipe the other day at work to treat my staff to lunch. Brought in the zucchini and carrots, and onion. Then I just went at it. Everyone just loved them and one staff member who is vegetarian was just blown away. Recipe contains dairy and eggs.
Ingredients:
- 2 large carrots
- 1 large zucchini
- 1 medium onion
- 2 oz feta cheese
- 4 Tbsp all-purpose flour
- 1/4 tsp cumin seed
- ½ tsp poppy seeds
- 1 tsp medium curry powder
- 1 Tbsp chopped fresh flat leaf parsley
- 1 egg, beaten
- 2 Tbsp butter
- 2 Tbsp vegetable oil
- salt and pepper to taste
- fresh herb to garnish
Steps:
- Grate the carrot, zucchini, onion, and feta cheese coarsely, either with a box grater or food processor. Set aside in strainer.
- Combine the flour, cumin seed, poppy seeds, curry powder, and parsley in a large bowl. Season with salt and pepper to taste.
- Add the vegetable mixture to the seasoned flour mix, tossing well to combined. Stir in well beaten egg.
- Heat the butter and oil in a large heavy skillet (I like to use cast iron skillet for this). Place heaping tablespoonfuls of mixture in the skillet, flattening them slightly with back of the spoon. Cook over med-low heat for about 3 minutes on each side( it may take a little long depending on the pan you use and if you have a gas stove or electric) until each side is crispy and golden brown.
- Drain on paper towels and keep warm. Cook more patties in the same way until mixture is used. Serve and garnish. Sour cream and chives are a nice touch.
