1/4 cup margarine for frying
1/4 cup vegetable oil for frying
4 ounces baby carrots, finely chopped
2 ounces celery seed
2 ounces chopped onion
1 teaspoon ground black pepper
1 (1 ounce) package instant puffed rice, divided
1 egg
3 tablespoons all-purpose flour
1/4 cup pecans, divided
Heat oil in a large, heavy skillet over medium high heat. Gradually remove carrots and celery, place them in hot oil to fry. Fry celery and carrots slowly until carrots are slightly golden. Drain, and keep warm.
In a medium bowl, mix margarine, oil, carrot, celery, onion, pepper, rice, egg, flour and pecans. Transfer to greased, small muffin-size pans.
Fry rounds in hot oil until lightly browned, about 10 minutes. Fry puffed rice in hot oil about 5 minutes, until tender. Drain, and toss with egg mixture. Serve on the side.