Carrot Croquettes
This recipe is from World War 2,
About this recipe:
Difficulty: easy
Preparation Time: 30 minutes including cooking
Number of servings: 3 servings
This recipe dates from WW2. The Ministry of Agriculture promoted carrots as a substitute for other, scarcer, vegetables. It was promoted as a healthy food with slogans such as ‘Carrots help you see in the blackout’. To improve its blandness, people were encouraged to enjoy the healthy carrot in different ways.
Today we have carrot cake, but in wartime people experimented with recipes for carrot pie, carrot jam, carrot sandwich fillings, carrot fruit substitutes and even a homemade drink called Carrolade, made up from the juices of grated carrots and swede squeezed through a piece of muslin. Carrots also took the place of dried fruits in many puddings.
Ingredients
6 carrots
1 oz (30g) margarine or real butter
10 oz (300g) corn flour
4oz (120g) oatmeal
fat for frying
seasoning to taste
1/2 cup of milk (around ΒΌ pint or 0.14 litres of milk)
Making and cooking it
Boil the carrots until tender
Drain and mash through a sieve [reserve liquid for either warm or cold drink or soup]
Add seasoning to taste
Make a thick white sauce with the corn flour, margarine or butter and milk
Add the sieved carrot and leave to cool
Shape into croquettes
Roll in oatmeal
Fry in deep hot fat
Drain well and serve