Dilled carrot croquettes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Coarsely grated carrots; firmly packed | |
| 2 | 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 |
| Salt and pepper to taste | ||
| Safflower oil for frying | ||
Directions
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