Mediterranean Carrot Rolls

Mediterranean Carrot Rolls

A good way to showcase your skills in the kitchen, these carrot rolls can be a bit of a pain to make, but they're really worth it. To save effort or just keep some for yourself next week, you can make a double or triple batch and, after they have been rolled in flour, transfer them on trays into a freezer. Once frozen, pop them into freezer bags and back into the freezer, take out when you need them. You'll need to completely defrost them before cooking.

Mediterranean Carrot Rolls

Ingredients Makes about 40 Small Rolls

  • 10 medium carrots, cooked until very soft, then very well drained
  • 2 slices old white bread rubbed into crumbs
  • 6 dried apricots, finely chopped
  • 2 tsp sultanas finely chopped
  • 4 spring onions, finely diced
  • 2 tbsp pine nuts, chopped
  • 2 garlic cloves finely chopped
  • 2 tsp finely grated orange zest
  • 1 egg
  • 6 tbsp mixed chopped parsley, mint and dill
  • A pinch of cayenne
  • Salt and pepper
  • Plain flour for dusting
  • Vegetable oil for shallow frying


  1. Mash the carrots, if they seem really wet still, blot on a load of kitchen paper
  2. In a bowl, mix with the remaining ingredients apart from the flour and oil. If it's still quite damp, add a few more breadcrumbs.
  3. You want to be able to form small sausages easily
  4. Heat a frying pan with a little oil and try a bit of the mixture to check for seasoning, adjust as necessary
  5. Mould the mixture into small sausages or patties, using the flour to coat your hands to prevent sticking
  6. Roll each piece in flour
  7. Heat a frying pan with some vegetable oil and shallow fry the rolls on all sides until golden brown, then blot on some kitchen towel
  8. Arrange on a plate and serve warm with some yogurt dip

Delicious Mountain Cookbook

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