I created this recipe at Passover, which is where the matzah meal comes in, but panko would provide a similar crispy texture flour and bread crumbs don’t. This is a great, healthier version of a fried potato pancake and has really delicious flavors.
3 cups grated heirloom carrots (I used a mix of orange, purple and yellow)
6 TBSP matzah meal or panko
1/2 cup vegan egg
4 scallions, finely chopped
Large pinch of Kosher salt
Preheat your oven to 400 degrees.
Line a sheet pan with aluminum foil and lightly oil or coat with baking spray.
Combine all of the ingredients and form into 6 patties. Place them on the baking dish and cook for 20 minutes. Remove from heat, flip, and bake another 15-20. Serve hot, but you can add a side of plain vegan Greek yogurt mixed with a squeeze of lemon if you’d like.