Food

Carrot and Apricot Croquettes with Garlic and Lemon Ricotta

January 27, 2017

Ingredients 

  • 5 carrots (660gm), coarsely chopped
  • 90 gm day-old white breadcrumbs
  • 4 dried apricots, finely diced
  • 2 spring onions, thinly sliced
  • 1½ tbsp pine nuts
  • 1 small garlic clove, crushed
  • ½ tsp Aleppo pepper (see note)
  • 4 each flat-leaf parsley, mint and dill sprigs, coarsely chopped
  • 1 small egg
  • For dusting: plain flour
  • 200 ml olive oil, for shallow-frying
  • Garlic and lemon ricotta
  • 250 gm ricotta
  • Finely grated rind of 1 lemon
  • 1 garlic clove, crushed
  • 200 gm natural yoghurt

Instructions 

  1. Steam carrot in a steamer over a saucepan of boiling water until tender (20-25 minutes).
  2. Transfer to a bowl, mash to a smooth purée, add remaining ingredients (except flour and oil), season to taste and mix to form a soft dough, adding more breadcrumbs if dough is too sticky.
  3. Roll tablespoons of mixture into cigar shapes, lightly dusting with flour to prevent dough from sticking, then place on a tray lined with baking paper and refrigerate until firm (1-2 hours).
  4. Heat olive oil to 1cm-deep in a deep-sided frying pan over medium-high heat.
  5. Cook croquettes, in batches, until golden and cooked through (6-8 minutes), then drain on absorbent paper.
  6. Meanwhile, for garlic and lemon ricotta, combine ingredients in a bowl, season to taste and serve with warm croquettes.
  7. Note: Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers.

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