Rissole Carrot
- Ingredients
4 Average Islands
1 egg
1 clove garlic, finely chopped
1 tablespoon apricot dry a small section (soaked in warm water)
1 green onion into small pieces clip
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 teaspoon dry mint
1 tablespoon roasted pine nuts
3 tbsp crackers (baked dry ground)
Salt and pepper
1 cup flour
Oil reddening
- Method
- Peel carrots and boiled in the amount of water is sufficient to cover in a pot over medium heat until cooked perfectly and easily broken .
- Mashed carrots with a fork or hand refinery ( not recommended Behrsh , using electric mixer until it becomes elastically ) .
- Beat the eggs in a deep bowl and then add the remaining ingredients except flour and carrots , stirring until well interfere components.
- Add the pureed carrots to the mixture with a good kneading by hand until we get a coherent mixture easily machined .
- A mixture on the fingers and sprinkle with flour until completely covered with the disposal of excess flour .
- Heat oil in a skillet over medium heat BlushRissole islands until golden then flying on a paper towel to absorb excess oil .
- Serve hot or warm with yogurt salad .
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