3 cooked and mashed carrots
2 tablespoons of olive oil
1 medium onion, finely chopped
2 cloves of garlic
1 tomato, finely chopped
2 tablespoons of chopped fresh parsley
2 packets of beef broth
1/2 cup of skimmed milk
1 beaten egg
1 whisked egg white
2 tablespoons of grated cheddar cheese
2 tablespoons of light margarine
1 and 1/2 cups of all-purpose flour
1 egg, beaten for coating
2 cups of breadcrumbs for coating
3 cooked and mashed carrots
2 tablespoons of olive oil
1 medium onion, finely chopped
2 cloves of garlic
1 tomato, finely chopped
2 tablespoons of chopped fresh parsley
2 packets of beef broth
1/2 cup of skimmed milk
1 beaten egg
1 whisked egg white
2 tablespoons of grated cheddar cheese
2 tablespoons of light margarine
1 and 1/2 cups of all-purpose flour
1 egg, beaten for coating
2 cups of breadcrumbs for coating
Sauté the chopped onion, garlic, tomato, and parsley in olive oil
Add the cooked carrots and beef broth dissolved in milk
Combine the beaten egg, whisked egg white, grated cheese, and light margarine
Gradually add the flour until it forms a dough that can be removed from the pan
Let cool, shape into croquettes, coat with beaten egg and breadcrumbs, and fry
Arrange the croquettes in a greased baking dish and bake at medium heat until golden brown on both sides
Serve immediately.
