Carrot-Macadamia Nut Brunch Cakes

1 lb of grated carrot
- 6 oz of Macadamia nuts, toasted and chopped
- 3.5 oz of aged Gouda, grated (or aged cheddar)
- 3 oz of day-old corn bread crumbs
- 3 egg yolks
- 1 tsp of Sriracha sauce or any hot sauce of your liking
- 2 Tbsp of Italian parsley, finely chopped + more for garnish, if you like.
- 2 Tbsp of fresh thyme, finely chopped
- 1 tsp of Hungarian sweet paprika powder
- olive oil
- salt & pepper to taste

Preheat oven to 400F. When hot, line baking sheet with foil and toast Macadamia nuts for 5-10 minutes until slightly browned. Remove from oven and let cool. Give nuts a rough chop, until crumbled.

Grate carrot, and blanch in boiling water for 1 minute. Pour into a fine-mesh strainer, drain well and allow to cool.
Combine carrot with grated cheese, corn bread crumbs, parsley, thyme, egg yolks, Sriracha, sweet paprika and salt & pepper. Divide mass into 10-12 equal parts, and form into a small ½ inch thick patties.

In a cast iron skillet or heavy pan, heat olive oil (be generous) until hot and fry patties until crisp & golden, approx. 2-3 minutes on each side. Serve hot with a side of sour cream.