Serves 2 as a main dish or 4 as a side dish.
1 carrot, peeled
1 stalk celery, strings removed
1/4 cup chopped yellow onions
1/4 cup chopped red pepper
1/4 cup frozen sweet potato cubes
1 clove of garlic
1 Tbsp. finely grated Parmesan cheese
2 Tbsp. finely ground nuts
1 egg white
1 tsp. prepared mustard
1/2 tsp. salt
2/3 cup fine fresh bread crumbs or matzo meal
olive oil for frying
1 tsp. minced peeled fresh ginger
1 tsp. oil
1 clove garlic, minced
4 green onions, white & tender green parts chopped
2 Tbsp. tamari or teriyaki sauce
2 Tbsp. vinegar
1/2 tsp. brown rice syrup
Using a food processor, hand grinder or a very sharp knife, very finely chop all the vegetables. Stir in cheese, nuts, white egg and salt. Heat a large skillet and add enough oil to coat the bottom of the pan. Form about 2 teaspoons of the vegetable mixture into a small cake; dip both sides in bread crumbs. Add to hot pan and cook over medium heat without turning until golden brown. Flip and cook until brown on second side. Serve at once, or hold in a single layer on a cookie sheet in a warm oven.
* Slip your knife blade just behind several strings. Use your thumb to hold on to the strings, then peel them down the length of the celery.
Mix vinegar, tamari & rice syrup together. In a non-stick sauté pan, sauté ginger and garlic gently in oil until fragrant, 1-2 minutes. Add green onions and cook another minute. Add vinegar mixture and bring to boil. Cook until slightly reduced, 2-3 minutes.