2 c. sliced, cooked carrots, mashed
1 1/2 c. soft bread crumbs
1 c. (4 oz.) shredded sharp cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Dash of Tabasco
1 egg white, beaten
1/4 c. coarsely crushed corn flakes

Combine carrots, bread crumbs, cheese, salt, pepper and Tabasco. Toss to mix. Chill. Shape mixture into 2" balls. Dip in beaten egg white and roll in corn flake crumbs. Place on lightly greased baking sheet.

Bake at 375 degrees for 30 minutes or until brown. Yield: 1 dozen. Can be frozen and reheated.

For a canape, I use a meatball or melon utensil and get about 50 balls. Serve with sour cream mixed with horseradish.