Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Submitted By: Lesley Levinski

Ingredients:  

• 2 large eggs
• 3 large carrots
• ¼ cup of Panko or gluten free bread crumbs
• Salt and pepper
• 3 green onions thinly sliced
• 1 jalapeno pepper thinly sliced
• 1 cup fresh cilantro
• 2 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• 2 oz goat feta, crumbled

Optional: Side green salad with balsamic dressing for serving

Directions:

1. In a large bowl whisk the eggs and ½ tsp each of salt and pepper.  Coarsely hand grate the carrots. Add to the egg mixture and toss to coat.  Fold in the panko/gf crumbs, 2 green onions, the jalapeno and cilantro.
2. In a different bowl combine the lime juice, 1 tbsp extra virgin olive oil and remaining green onion.
3. Heat a large skillet (cast iron would be best)  over medium heat and then add 1 tbsp oil Drop 6 spoons of the carrot mixture into the skillet and cook until crisp and golden brown — approx. 3 -4  minutes per side. Transfer to a cooling rack. Repeat with the remaining oil and carrot mixture, adding more oil if needed.
4. Gently stir the feta in the lime-onion mixture. Serve over the carrot cakes and serve with a spinach and arugula salad if desired.

Recipe Notes:   These are a fresh and unique way to enjoy the benefits carrots have to offer,  I sure hope you try it and let me know your feedback!