Carrot croquettes with yogurt-garlic sauce
A nice Turkish recipe. The vegetarian lunch contains the following ingredients: carrots, spring onions, pine nuts, old white bread (3 to 4), veded apricots (bag of 200 g), parsley, mint, fresh dill (a 15 g), garlic, egg (M), paprika, cayenne pepper, salt, (freshly ground) pepper, Greek yogurt, lemon juice (1 to 2), flour and sunflower oil.
- 1 forest carrots
- 2 bunch onions
- 2 tablespoons pine nuts
- Slices old white bread 3 to 4
- 6 vortexed apricots bag of 200 g
- 4 twigs parsley
- 4 twigs fresh mint
- Bag fresh dill a 15 g
- 3 cloves garlic
- 1 egg (M)
- 1 teaspoon paprika
- 1 mespoint cayenne pepper
- (freshly ground) pepper
- 2 dl Greek yoghurt
- Tablespoons lemon juice 1 to 2
- 75 g flour
- 8 tablespoons sunflower oil
Carrot washing, cleaning and cutting into pieces.
Boil the roots in the bottom of water for 5 to 7 minutes.
In the meantime, clean up the wood onions and cut them into rings.
Dried pine nuts in dry frying pan light golden brown.
Cut crusts of bread and crumble bread.
Cut apricots into pieces.
Parsley, fresh mint and dill finely cut.
Garlic peel and finely chop.
Carrot the roots well and put them in a food processor.
Add the spring onion, apricots, fresh herbs, egg, 3/4 of breadcrumbs, 2/3 of garlic, paprika, cayenne pepper, salt and pepper and puree into a coherent, not too wet mixture.
Add extra bread crumbs if necessary.
Create pine nuts through it.
Fry yoghurt in a bowl with lemon juice, remaining garlic, salt and pepper.
Sprinkle flour into deep plate.
Make about 16 croquette rolls of root mixture.
Heat oil in frying pan with non-stick coating.
Brush the cups one by one through flour and roast golden brown and cooked in hot oil in approx.
Let drain on kitchen paper.
Serve with yogurt-garlic sauce..