Potato Carrot Balls

This past weekend was Thanksgiving, and Sunday night the family stuffed ourselves silly on ham, mashed potatos, carrots, brussel sprouts, Nigella Lawson’s fantastic peas and pancetta in cream, and carrot cake. The fridge is overflowing with leftovers and I’m trying to be somewhat creative in using them. Last night we made these Potato Carrot Balls. And liked ‘em.

Potato Carrot Balls

1 cup mashed potatos
1/2 cup finely chopped or pureed cooked carrots
1 egg, separated
salt and pepper

Preheat oven to 400′. Line a baking sheet with parchment paper or spray with nonstick spray.

Warm the potatos and carrots in the microwave (30 seconds, just to take the chill off) or in a small pan. Stir in the egg yolk and season with salt and pepper. Whip the egg white until stiff, then fold into the potato mixture. Form into 10-12 balls, place on baking sheet. Bake for 12 minutes, then turn and bake for another 10 to 12 minutes, until brown and crisp.

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I really liked these; they were light and tasty and I loved the sweetness that the carrots added. When I make these again I think I’ll try adding some garlic. Yum!