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Savory Carrot Cakes and Carrot Top Salsa Verde


Carrot Cakes

4 cups freshly grated carrots, blanched

2 eggs

1 tablespoon whole-grain mustard

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon cracked pepper

1 tablespoon chopped parsley

Juice of 2 lemons

2 cups panko breadcrumbs, divided

1 tablespoon scallion, thinly sliced

2 cups canola oil

Whipped Buttermilk

¼ cup heavy cream

1 cup whole buttermilk

1 tablespoon xanthan gum

Carrot Top Salsa Verde

4 cloves garlic,
finely chopped

1 teaspoon chili flakes, finely chopped

½ cup tightly packed chopped carrot tops

4 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon fish sauce

Pinch salt and freshly cracked pepper


Carrot Cakes
  1. Making sure carrots are dry, combine them with remaining ingredients, except for 1 cup breadcrumbs and canola oil. Mix until thoroughly combined and refrigerate 15 minutes. Add more breadcrumbs if mixture appears too loose.
  2. Form into 2-ounce patties and coat with remaining breadcrumbs. Refrigerate until ready to fry.
  3. Heat canola oil to 350 degrees. Gently add cakes and cook on all sides until golden brown. Remove from pan and hold warm in a 200-degree oven.
Whipped Buttermilk
  1. Combine all ingredients in mixing bowl and whip with electric mixer to medium peaks. Refrigerate until ready to use.
Carrot Top Salsa Verde
  1. Combine all ingredients in bowl and refrigerate until ready to use.
To Assemble
  1. Spread salsa verde on plates. Top each with cakes, then dot each cake with whipped buttermilk.
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