Mediterranean Carrot Rolls
Source of Recipe
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List of Ingredients
• 10 medium carrots, cooked until soft and drained
• 2 slices white bread, rubbed into crumbs
• 6 organic dried apricots, finely diced
• 2 tsp chopped sultanas
• 4 spring onions, finely diced
• 2 tbsp pine nuts, chopped
• 4 garlic cloves, finely chopped
• 1 tsp chilli flakes
• 2 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
For the dip
• 1 garlic clove, finely chopped
• 2 sprigs mint, finely chopped
• ½ cucumber, finely chopped
• 200g / 7oz Yoghurt
Recipe
o Mash the carrots, then add all the remaining ingredients and knead well. If the mixture is too wet, add further breadcrumbs; the mixture should be soft and slightly damp
o Mould the puree into about 12 x 5cm (2 inch) cylinders or flat patties, coating your hands with flour to stop them sticking. Roll each piece in flour then shallow fry in oil until brown on all sides, and then bake in the oven for 10 minutes.
o Meanwhile, make the dip by mixing the yoghurt with the finely chopped garlic, mint and cucumber
o To serve place the carrot rolls on a plate with a small bowl of dip and a sprig of fresh mint.
Serves: 4 - 6
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