Carrot Croquettes with Coriander Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 carrot (s), finely grated
- 120 g chickpeas, round
- 2 tablespoon hazelnuts, ground
- 1 chilli pepper (s)
- a bit salt
- 20 leaves coriander green
- 100 g crème fraîche
- 0.5 ½ lime (s), (zest zest)
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots, grate finely. Slit the chilli lengthways, core and cut into fine cubes. Mix the nuts with the chilli and chickpea flour and add to the carrots. Season with salt and form small balls.
- Heat the oil in the pan and fry the carrot balls until golden brown. Drain on kitchen paper.
- For the dip:
- Wash and finely chop the coriander. Mix the creme fraiche with salt, pepper, lime zest and coriander greens.
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