Shane Delia: Carrot and apricot croquettes with garlic and lemon ricotta

AT A GLANCE

  • Serves 4 people

  • 5 carrots (660gm), coarsely chopped
  • 90 gm day-old white breadcrumbs
  • 4 dried apricots, finely diced
  • 2 spring onions, thinly sliced
  • 1½ tbsp pine nuts
  • 1 small garlic clove, crushed
  • ½ tsp Aleppo pepper (see note)
  • 4 each flat-leaf parsley, mint and dill sprigs, coarsely chopped
  • 1 small egg
  • For dusting: plain flour
  • 200 ml olive oil, for shallow-frying
  •  
  • Garlic and lemon ricotta
  • 250 gm ricotta
  • Finely grated rind of 1 lemon
  • 1 garlic clove, crushed
  • 200 gm natural yoghurt
01   Steam carrot in a steamer over a saucepan of boiling water until tender (20-25 minutes). Transfer to a bowl, mash to a smooth purée, add remaining ingredients (except flour and oil), season to taste and mix to form a soft dough, adding more breadcrumbs if dough is too sticky. Roll tablespoons of mixture into cigar shapes, lightly dusting with flour to prevent dough from sticking, then place on a tray lined with baking paper and refrigerate until firm (1-2 hours).
02   Heat olive oil to 1cm-deep in a deep-sided frying pan over medium-high heat. Cook croquettes, in batches, until golden and cooked through (6-8 minutes), then drain on absorbent paper.
03   Meanwhile, for garlic and lemon ricotta, combine ingredients in a bowl, season to taste and serve with warm croquettes.
Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Recipe:

SHANE DELIA, MAHA, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

AROMATIC, HEADY EDEN VALLEY VIOGNIER. , suggested by MAX ALLEN

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