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.
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
6 tbsp mixed chopped parsley, mint and dill
A pinch of cayenne
Salt and pepper
Plain flour for dusting
Vegetable oil for shallow frying
Mash the carrots, if they seem really wet still, blot on a load of kitchen paper
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.
You want to be able to form small sausages easily
Heat a frying pan with a little oil and try a bit of the mixture to check for seasoning, adjust as necessary
Mould the mixture into small sausages or patties, using the flour to coat your hands to prevent sticking
Roll each piece in flour
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
Arrange on a plate and serve warm with some yogurt dip
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
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