Ingredients

2 pounds carrots, peeled, cut and boiled until soft
2 large eggs, lightly beaten
1 large onion, chopped
1 cup matzo meal (the consistency of bread crumbs, available in some markets)
Salt and pepper
5 tablespoons parsley
2-3 tablespoons vegetable oil

Directions

Drain the carrots and mash with a fork. Saute onion until light brown; drain. Add eggs, matzo meal, parsley and spices to carrot mixture and put in greased, 9- or 10-inch pie pan. Bake for 350 degrees for 30 minutes. Cut into wedges. Serves 8.

Each serving contains 168 calories; 5 gm fat; 122 mg sodium; 53 mg cholesterol.