← Back to Search Results pan-frying, steaming mediterranean
mediterranean-carrot-mezza

Photo by:
Comments: 0
 

Recipe

This is a gorgeous mix of carrots, fruit, nuts, and spices. Make them in advance and take them as a packed lunch.

Yield : Serves 4–Makes 24

Ingredients

Mezza

  • 10 medium carrots
  • 2 slices whole-grain bread, rubbed into crumbs
  • 12 dried apricots, finely chopped
  • 1 tablespoon golden raisins, chopped
  • 4 scallions, finely chopped
  • 3 tablespoons pine nuts
  • 1 teaspoon red pepper flakes
  • 2 teaspoons finely grated orange zest
  • 1 egg
  • 6 tablespoons mixed chopped fresh mint and dill
  • Salt and ground black pepper
  • Sunflower oil for frying

For serving

  • Low-fat plain yogurt
  • Chopped red onion
  • Cilantro leaves, shredded

Directions

1 Steam and roughly mash half the carrots, and grate the rest. Combine them together then add the remaining ingredients up to the seasoning and knead well. If the mixture is too wet, add more bread crumbs–it should be soft and slightly damp.

2 Mold the mixture into 24 small “cakes” then “dry” fry in a nonstick pan sprayed with oil until browned on both sides.

3 Serve with low-fat plain yogurt, generously flavored with red onion and cilantro.


© Anthony Worrall Thompson
 

Nutritional Information

Nutritional information is provided by the author.

Per portion: 264 cal., 10g fat, 1.2g sat, fat, 0.39g sodium, 40g carbohydrate

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
food-to-live-by Food to Live By
by Myra Goodman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
american-masala American Masala
by Suvir Saran
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?