Carrot Croquettes Recipes

CARROT PATTIES

Steps:

• Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
• Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.

SHIRATAKI-CARROT CURRY CROQUETTES

Steps:

• Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
• Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.
• Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
• Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.

CARROT PATTIES

Steps:

• In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
• Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

CARROT CROQUETTES

Steps:

• 1. Melt shortening in flat skillet for frying.
• 2. Mix all ingredients well with a fork or spoon.
• 3. Make into patties, your choice of size, and fry slowly. Turn once to brown both sides. They look really good to the kids, so they don't have to know it's a carrot.
• 4. I drain on brown paper bag. Then place in warm oven to keep hot while cooking the rest. Serve hot and crispy.

CARROT CROQUETTES RECIPE

Steps:

• Wash the carrots and pepper. Peel the carrots and grate finely. Slice the pepper into small pieces. Wash and chop the parsley.
• Fry the crushed garlic, diced peppers and grated carrots over a medium heat for around 10 minutes, or until the peppers have softened. Season with one teaspoon of curry powder.
• Break the eggs into a mixing bowl and add the flour and chopped parsley. Mix until you have a thick batter.
• Stir in the vegetables and use your hands to shape the mixture into small balls.
• Fry the croquettes for around three minutes, or until golden and crispy. It's best to cook no more than four at a time, to avoid overcrowding the pan.
• When the croquettes are ready, place them on a plate lined with kitchen towel to drain. Serve hot.

CARROT PATTIES

Steps:

• Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
• Form about 16 patties and place on a tray.
• Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
• Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.

CARROT CROQUETTES

Steps:

• Mash or press carrots through a course sieve.
• Add salt, nutmeg, egg and butter and mix thoroughly.
• Form into shapes resembling carrots, roll in bread crumbs and chill for several hours Fry in hot deep oil until browned.
• Drain on absorbent paper, tuck in a sprig of parsley in top and serve at once.

BEAN & CARROT PATTIES

Steps:

• Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
• Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
• When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if you’re not serving them straight away.
• Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
• To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.