CARROT PATTIES

[chief_cook2]

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6 servings

2 cups shredded carrots (3 to 4 medium)
2 eggs
2 tablespoons milk
2 tablespoons finely chopped green onion
2 tablespoons seasoned, fine, dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon Worchestershire sauce
1/8 teaspoon pepper
2 to 6 tablespoons CRISCO Vegetable Oil, Pure Canola Oil, or shortening

Combine carrots, eggs, milk, onion, crumbs, salt, Worchestershire and pepper in medium bowl. Mix well.
Melt 2 tablespoons Crisco in large skillet on medium heat. Drop about 1/3 cup carrot mixture into pan for each patty. Flatten slightly with spatula. Fry three patties at a time. Cook 3 to 4 minutes or until first side is golden brown and set.
Turn. Cook 2 to 3 minutes longer or until other side is golden brown. Fry remaining three patties, adding more Crisco, as needed. Drain on paper towels. Serve hot.