Patties:

2 cups finely grated peeled carrots
2 cups matzo meal
2 eggs, well beaten
1/3 cup milk or orange juice
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. grated orange rind
2 tbsp. butter

In a large bowl, combine carrots, matzo meal, eggs, milk or orange juice, cinnamon, salt and grated orange rind. Work the mixture with the hands until an evenly blended mass is formed. Shape the mixture into 8 to 10 patties.

Melt butter in a large skillet over medium heat. Add patties; sauté until golden on each side and cooked through. (Or patties may be baked in a preheated moderate oven, 350°F, on a greased baking sheet, for 10-15 minutes, until golden on each side and cooked through.)

Raisin Sauce:

1 tbsp. potato starch
1/3 cup water
1/3 cup orange juice
1/2 cup raisins
1/3 cup currant jelly
1/2 tsp. grated orange rind

Mix potato starch with water in a small saucepan. Stir in orange juice, raisins, currant jelly and grated orange rind. Cook over medium heat, stirring frequently until the mixture thickens and boils. Spoon the sauce over the carrot patties before serving.

Serves 4 to 5.