| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | Coarsely grated carrots; firmly packed | |
| 2 | Eggs; beaten | |
| 1 | sm | Onion; grated |
| 1/3 | c | Plain yogurt |
| 1/3 | c | Bread crumbs |
| 3 | tb | Chopped fresh dill; or 1 1/2 T dried dill |
| 1 | ts | Dried summer savory |
| 3/4 | ts | Ground coriander |
| Salt and pepper to taste | ||
| Safflower oil for frying |
INSTRUCTIONS
And here's a recipe we've enjoyed; originally it was printed in Nava Atlas's cookbook, Vegetariana. I alter it depending on what's on hand, adding zucchini and/or potatoes. Fresh herbs of all sorts are good. Sour cream and chopped scallions are a good garnish, as is any kind of spicy salsa or chutney. Combine all ingredients (except oil) and mix thoroughly. Heat just enough oil to coat the bottom of a large skillet. Shape the mixture into palm-sized croquettes and fry over low heat on both sides until nicely browned. Drain on paper towels. Posted to FOODWINE Digest by Gretl Collins <gyc1@PSU.EDU> on Sep 5, 1997
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