Carrot Croquettes

  • 6 Carrots
  • 1 oz Margarine (or butter if you have enough from your ration)
  • 1 oz corn flour
  • 1 gill milk (4 oz)
  • Salt and pepper to taste
  • Oatmeal
  • Enough fat for frying

Steam the carrots until  soft and tender, drain, and put through a sieve. Add seasoning to taste. Make a thick white sauce* with the corn flour, margarine, and milk. Add the seasoned sieved carrots to it. Leave till cold, then shape into croquettes, roll in oatmeal and fry in hot, deep fat. Drain well and serve
*Make a thick white sauce by slowly melting the margarine in a pan. Add the corn flour and make a nice roux until lightly brown. Whisk the mixture and slowly add the milk to the roux while still whisking until a smooth sauce forms.

 

By Chris

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