10 medium carrots cooked until soft,
drained
slices of stale white bread, processed into
crumbs
6 organic apricots, finely diced
tsp chopped sultanas
4 spring onions, finely diced
tbsp pine nuts, chopped
4 garlic cloves, finely chopped
1 tsp chilli flakes
tsp finely grated unwaxed orange zest
1 free range egg
6 tbsp mixed chopped parsley, mint and dill
salt and ground black pepper
plain flour for dusting
vegetable oil for shallow frying
serves 4-6
1. Use the chopping blade to make
the breadcrumbs. Remove the
breadcrumbs then process the other
ingredients that require chopping or
dicing.
. Fit the dough blade and add the carrots
and the remaining ingredients to your
food processor. Knead well. If the
mixture is too wet, add more bread
crumbs. The mixture should be soft
and slightly damp.
. Mould the puree into 1 x 5cm (
inch) cylinders or flat patties. Coat
your hands with the flour to stop the
mixture sticking. Roll each cylinder in
flour, then shallow fry them in oil until
they are brown on all sides.
4. Drain well on kitchen paper and serve
with salad or as an accompaniment to
grilled foods.
ingredients
method
mediterranean carrot rolls