Carrot Rolls

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 225 g carrot (s), peeled, rouhly diced
  • 1 small onion (s), peeled, roughly diced
  • 1 garlic clove (s), peeled, finely chopped
  • 2 tablespoon peanuts, roasted, peeled
  • 1 teaspoon vegetable stock, grained
  • 1 tablespoon, heaped parsley, chopped
  • 50 g breadcrumbs, vean
  • Sunflower oil
  • Flour
Carrot Rolls
Carrot Rolls

Instructions

  1. Chop the first four ingredients together in a good mixer into fine, even pieces. If there is no mixer, grate the carrots and finely chop the rest. Then sweat in a little oil in a closed pot for a few minutes, stirring occasionally. The small pieces of carrot may still have a bit of bite.
  2. Let the mixture cool down a little and mix with parsley, stock powder and breadcrumbs. The herbs and spices can be varied as desired.
  3. Shape into four even rolls with damp hands. Put these in the refrigerator for at least half an hour. Longer is not a problem.
  4. Then turn in flour and fry in a little oil over a gentle heat (takes about 10 minutes). Tastes warm and cold.

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