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 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)