350g Carrots, peeled
70g fresh or frozen Cranberries
2 Spring Onions
1 large Garlic Clove
15g fresh Coriander
50g Brooklea Greek Yogurt
2 tsp Stonemill Curry Powder
1 tsp Stonemill Chilli Flakes
2 slices White Bread = 80g
Salt and Black Pepper
Rapeseed Oil to fry
Extra Greek Yogurt
Bilash Mango Chutney
Trim, wash and chop the spring onions finely.
Peel and finely chop the garlic.
Roughly chop the coriander.
Chop up the bread into small pieces.
Put all the above into the bowl of a food processor.
Add the cranberries, curry powder, yogurt and chilli flakes.
Chop the carrots roughly and boil in some salted water for 5 minutes, until just cooked, then drain well.
Add these whilst still hot to the rest of the ingredients in the food processor.
Season with salt and black pepper.
Blitz until you have a smoothish mix.
Transfer to a bowl to allow to rest for 10 minutes.
Divide the mixture into 10 balls – approx. 50g each.
Shape into croquettes, then fry in the rapeseed oil until browned.
Serve alongside some yogurt and mango chutney.