Ingredients
1¼ cups Carrots (finely shredded)
1 cup Christophene (shredded)
2 sprig Chive & Thyme (chopped)
2 Eggs (whisked)
3 Garlic (grated)
4 Seasoning Peppers (chopped)
1 Tbsp. Parsley (Chopper)
1 Tsp. Salt
½ Tsp. Turmeric
½ Tsp. Black Pepper
Directions
- Grate the christophene coarsely and let it sit for about 5-10 minutes to drain off some water. Squeeze to drain out all the excess water.
- Coarsely chop the shredded carrots into smaller pieces.
- Mix all ingredients except oil, in a large bowl until well incorporated.
- Heat oil in a frying pan over medium heat.
- Once the pan is heated, scoop out ¼ cup of the mixture (or use a tablespoon). Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.
- Fry each side for about 3-4 minutes.