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

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