| 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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