Recipe - Dilled Carrot Croquettes

2 Coarsely grated carrots;
firmly packed
2 Eggs; beaten
1 small Onion; grated
1/3 cup Plain yogurt
1/3 cup Bread crumbs
3 tablespoon Chopped fresh dill; or 1 1/2
T dried dill
1 teaspoon Dried summer savory
Three fourths teaspoon Ground coriander
Salt and pepper to taste
Safflower oil for frying

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
palmsized 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