Carrot Patties

It's true. If you look inside your fridge long enough, you can find something to eat. After finding two old bags of carrots, some limp spinach, a couple of stale pitas, an old stump of parmesan cheese, and a bunch of other things languishing in my fridge, I was able to make this tasty and exceptionally versatile recipe for carrot patties. These patties have a great brunch quality, even though I made mine after a long day at work. I highly recommend a condiment of roasted tomatoes. Yes, I had those hanging around the fridge too.

Ingredients
2 stale pitas
1 teaspoon dry Italian herb blend or other herb blend such herbs de Provence
1 clove garlic
1½ cups steamed or boiled carrots (until al dente)
1 small onion quartered
½ block of firm silken tofu
1 cup fresh spinach
½ cup freshly grated parmesan cheese
2 eggs, lightly beaten

Equipment
Food Processor
2 baking sheets wrapped in foil and generously coated with cooking spray or olive oil

Preheat oven to 375°.

Process pita bread, herbs and garlic in the food processor until you have course crumbs. Remove from food processor and transfer into a large bowl.

Process carrots, onions, spinach and tofu until you have smooth paste. Add to the bowl of bread crumbs, with parmesan cheese, eggs, and mix until well combined. Drop ¼ cup of mixture and form into flat patties on baking sheets.

Bake for 15 minutes then turn each patty over. Bake for another 10 minutes. Serve with sour cream or roasted tomatoes, or both.

To Make Roasted Tomatoes
Mix 1 pint of grape tomatoes with 2 tablespoons of olive oil, salt and pepper. Roast for 10 minutes in a 400° oven or until tomatoes burst. Use as a condiment, side dish, or in a sandwich.