• 1 pound carrots, peeled and sliced
• 1 egg
• 2 TBLS bread crumbs
• 2 TBLS onion or leek or green onion,
• Minced
• 1/8 tsp cumin
• Salt and pepper to taste

Boil carrots until tender. Drain. Puree carrots in food processor until smooth. Add the rest of the ingredients. Pulse until combined. Spread mixture into greased custard cups and bake 40 minutes, or until tops are brown and crispy. Serve hot.