5 large carrots 1 pinch Kosher salt 1 pinch freshly ground black pepper 4 large eggs, beaten 1/2 cup panko bread crumbs 1/4 cup rye flour 3 tbsp grated caciotta or Pecorino Romano 1/4 cup extra-virgin olive oil 8 oz goat's milk feta, or regular feta, coarsely grated 1 lemon, cut into wedges
Shred the carrots in your food processor using the finest grating disk or on the finest holes of a box grater.
Place the shredded carrots in a large bowl and season with salt and pepper.
Add the eggs, panko, rye flour and caciotta and stir to combine.