Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Coarsely grated carrots; firmly packed |
2 \N | Eggs; beaten |
1 small | Onion; grated |
⅓ cup | Plain yogurt |
⅓ cup | Bread crumbs |
3 tablespoons | Chopped fresh dill; or 1 1/2 T dried dill |
1 teaspoon | Dried summer savory |
¾ teaspoon | Ground coriander |
\N \N | Salt and pepper to taste |
\N \N | Safflower oil for frying |
And here's a recipe we've enjoyed; originally it was printed in Nava Atlas's cookbook, Vegetariana. I alter it depending on what's on hand, adding zucchini and/or potatoes. Fresh herbs of all sorts are good. Sour cream and chopped scallions are a good garnish, as is any kind of spicy salsa or chutney.
Combine all ingredients (except oil) and mix thoroughly. Heat just enough oil to coat the bottom of a large skillet. Shape the mixture into palm-sized croquettes and fry over low heat on both sides until nicely browned. Drain on paper towels. Posted to FOODWINE Digest by Gretl Collins <gyc1@...> on Sep 5, 1997