Directions

1. Combine the shredded carrots, crushed matzo, Kandy spice, salt and shallot in a bowl and stir to combine. Add the beaten egg and lemon and stir well. If it doesn’t look sticky enough or like it’s holding together, add a splash of water.

2. In a heavy bottomed frying pan, pour a generous amount of canola oil - about ¼" to fully coat the bottom of the pan. Heat until shimmering and then shape and place small patties of the carrot mixture carefully in the hot oil. Fry on each side for a minute or more, making sure they get nice and crispy all over. Transfer to a cooling rack covered with paper towels. Garnish with yogurt and scallions as you wish!