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  • Writer's pictureMark Tullett

Croquetas de zanahorias

And for those that don't speak it - Carrot croquettes.

Some time ago a lovely Peruvian friend, Betty, brought some carrot croquettes to one of our Catalan classes' end of year parties. They were so delicious I had to get the recipe.

Here's my take on them...


  • 700g carrots, steamed until soft

  • 2 finely chopped spring onions

  • One medium sized potato, boiled and mashed.

  • clove crushed garlic

  • 1 tsp chilli flakes

  • 15g total parsley, mint, dill - finely chopped (optional)

  • 1 egg, beaten (And 1 for the coating)

  • about 100g breadcrumbs

  • 1tsp flour

  • 1tsp smoked paprika

  • Salt and pepper to taste.


1. Mash the carrots until smooth, add everything else (the dough should be moist but not sticky – adjust breadcrumbs to make it so).

2. Roll into balls, then into cigar shape.

3. Roll in flour, followed by egg, then breadcrumbs

4. Chill for 2 hours.

3. Deep fry for 5-6 minutes. (Alternatively they can be oven baked on a flat tray until golden brown)

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