Summary

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

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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.