Carrot Croquettes
- 1 cup cooked carrots
- 1 cup cooked peas
- 1 cup white sauce (see White Sauce for Croquettes recipe)
- 1 egg, unbeaten
- Salt
- Pepper
- Nutmeg, grated
- Breadcrumbs
- Egg
Press the cooked carrots and peas through a puree sieve. They will go through more easily if warm. Add seasoning, unbeaten egg and white sauce. Set away to chill in the refrigerator.
Form into croquettes. Roll in breadcrumbs and egg. Fry in deep fat.
Form into croquettes. Roll in breadcrumbs and egg. Fry in deep fat.
Submitted by Feb 21, 2010
15 min 30 min 45 min
15 min 30 min 45 min