CARROT PATTY | HOW TO MAKE CHEESY CARROT PATTY

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  • Опубликовано: 24 июн 2020
  • CARROT PATTY WITH CHEESE
    INGREDIENTS:
    CARROTS 2 PIECES
    GRATED CHEESE
    ONION LEAVES
    SALT HALF TEASPOON
    BLACK PEPPER POWDER HALF TEASPOON
    BREAD CRUMBS 50 GRAMS
    EGG 2 PIECES
    GARLIC POWDER 1 1/2 TEASPOON
    ONION POWDER 1 1/2 TEASPOON
    PROCEDURE:
    *PEEL AND GRATE 2 PIECES OF CARROTS AND SET ASIDE
    *GRATE 210 GRAMS OF CHEESE AND SET ASIDE
    *CHOP ONION LEAVES AND SET ASIDE
    *IN A CLEAN CONTAINER, MIX ALL THE INGREDIENTS STARTING WITH GRATED CARROTS AND GRATED CHEESE
    *ADD CHOPPED ONION LEAVES
    *HALF TEASPOON OF SALT
    *HALF TEASPOON OF BLACK PEPPER POWDER
    *ADD 50 GRAMS OF BREAD CRUMBS AND MIX
    *ADD 2 PIECES OF EGG AND MIX THEM AGAIN
    *FINALLY ADD 1 1/2 TEASPOON OF GARLIC AND ONION POWDER AND MIX THEM AGAIN
    *WE WILL BE USING ICE WATER CELLOPHANE UPON MOLDING IN ORDER TO PREVENT THEM FROM STICKING TOGETHER WHEN WE STORE THEM IN A FRIDGE
    *MEASURE THE SIZE OF THE CELLOPHANE DEPENDING HOW BIG YOUR MOLDER IS
    *I AM USING EGG RING AS A MOLDER TO PERFECTLY FORM A PATTY SHAPE
    *WHEN PROPERLY STORED IN FREEZER, THE BEST QUALITY CAN TAKE UP TO 6 MONTHS
    *AFTER WE HAVE MOLDED ALL THE MIXTURE, IT IS NOW READY TO COOK. JUST ADD OIL INTO PREHEATED PAN
    *WHEN THE OIL IS HOT, IMMEDIATELY FRY OUR CARROT PATTY
    *MAKE SURE TO COOK OUR CARROT PATTY IN A LOW FLAME AS THIS WILL GET EASILY BURN BECAUSE OF THE CHEESE
    *COOK EACH SIDE UNTIL GOLDEN BROWN
    (LOW HEAT)
    *IMMEDIATELY REMOVE IT FROM FRYING WHEN GOLDEN BROWN AND CONTINUE COOKING UNTIL FINISH
    *SERVE AND ENJOY!!!
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