recipe 
yields
6 servings
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
¼ cup heavy cream
1 cup whole buttermilk
1 tablespoon xanthan gum
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
Whipped Buttermilk
Carrot Top Salsa Verde
steps
Carrot Cakes
- 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.
- Form into 2-ounce patties and coat with remaining breadcrumbs. Refrigerate until ready to fry.
- 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
- Combine all ingredients in mixing bowl and whip with electric mixer to medium peaks. Refrigerate until ready to use.
Carrot Top Salsa Verde
- Combine all ingredients in bowl and refrigerate until ready to use.
To Assemble
- Spread salsa verde on plates. Top each with cakes, then dot each cake with whipped buttermilk.
Date Published: 08.02.15
share
- from Chef Chris Rainosek of The Noble South, Mobile, Alabama
