5carrots (660gm), coarsely chopped90 gmday-old white breadcrumbs4dried apricots, finely diced2spring onions, thinly sliced1½ tbsppine nuts1small garlic clove, crushed½ tspAleppo pepper (see note)4 eachflat-leaf parsley, mint and dill sprigs, coarsely chopped1small eggFor dusting:plain flour200 mlolive oil, for shallow-fryingGarlic and lemon ricotta250 gmricottaFinelygrated rind of 1 lemon1garlic clove, crushed200 gmnatural yoghurt
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).
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.
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.
“When my one-year-old daughter Jayda comes into the restaurant for lunch every Thursday, this is the dish she craves. I love sitting in the restaurant watching her eat them. She starts off like her mother, so feminine and delicate, tasting one small mouthful at a time with a little whipped ricotta. Before you know it, she transforms into me, demolishing the whole bowl in a matter of minutes with debris spread all over her face and the restaurant floor.”