Carrot and Feta Cheese Appetizers

This little recipe came about a few days ago. My parents came over and I had nothing in terms of vegetables to make a somewhat warm healthy appetizer, except carrots. Now carrots are great, they are an excellent source of beta carotene, antioxidants and fiber and have few calories, but you rarely come across them as an appetizer, with the exception of having them raw with dip. So with just carrots in the fridge I thought of making small bite-size patties similar to the Greek recipe for zucchini patties (kolokithokeftethes).

I kept these light and basically combined shredded carrots with some herbs and cumin and a touch of feta. Also eggs and bread crumbs to keep it all together. I tried these baked in a mini muffin pan but I also made a batch sautéed in a bit of olive oil, (see photo below). Both were gone within minutes, and the kids loved them, although I have to admit that the lightly fried ones had a better texture.

I used bread crumbs from whole wheat bread and added very little feta. I also did not add additional salt as I wanted to keep them somewhat low sodium, they tasted just fine without it, as the cumin and the herbs provided plenty of flavor, but you can add 1/2 teaspoon if you want to. These are mini appetizers, the perfect size to accompany a glass of wine or beer before dinner. Each muffin/patty has about 25 calories.

You can make the mixture before hand and leave it in the refrigerator, until you are ready to bake or fry. These taste better warm.

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Greek Inspired Warm Bite-Size Carrot and Feta Cheese Appetizers

Course: Appetizer

Cuisine: Mediterranean, Vegetarian

Servings: 24

1x2x3x

Author: Elena Paravantes

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Ingredients

• 4 medium sized carrots grated
• 1 1/2 ounce crumbled feta
• 2 tablespoons finely chopped onion
• 1/4 teaspoon ground cumin
• A bunch of chopped parsley
• 1 Tablespoon dry oregano
• 2 eggs
• 1 Tablespoon olive oil
• 1/2 cup bread crumbs
• Grated parmesan optional
• Pepper

Instructions

• Preheat the oven at 400 degrees Fahrenheit (200 degrees Celsius)
• Grate the carrots and put in a bowl. Finely chop onion and add to carrots.
• In another bowl whip the eggs and add parsley, crumbled feta, cumin, pepper and oregano.
• Add egg mixture to carrots and stir well.
• Add 1 tablespoon olive oil and mix.
• Add breadcrumbs and stir. At this point you can put the mixture in the refrigerator and use later or proceed to the next step.
• If  frying, heat a medium pan, add about 1 tablespoon olive oil and on low to medium heat lightly fry the carrot patties for about 2-3 minutes on each side. The will have an uneven shape.
• If baking, line a mini muffin pan with muffin liners and drop a teaspoon n each muffin cup.
• You may sprinkle the top with some grated parmesan.
• Bake for about 20 minutes.
• Remove and let them cool for 10 minutes.
• Remove muffins from pan and carefully remove wrapper.

Photo Credit: Olive Tomato