Carrot rolls

Ingredients for 2 servings:

• 225 g carrot(s), peeled, roughly diced
• 1 small onion(s), peeled, roughly diced
• 1 garlic clove(s), peeled, finely chopped
• 2 tbsp peanuts, roasted, shelled
• 1 tsp vegetable broth, granulated
• 1 tbsp, heaped parsley, chopped
• 50 g breadcrumbs, vegan
• Sunflower oil
• Flour

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegan and delicious

In a good blender, chop the first four ingredients into fine, even pieces. If you don’t have a blender, grate the carrots and finely chop the rest. Then sauté in a little oil in a covered pan for a few minutes, stirring occasionally. The small carrot pieces should still have a bit of bite. Allow the mixture to cool slightly and mix with the parsley, stock powder, and breadcrumbs. You can vary the herbs and spices to taste. With wet hands, form into four even logs. Place these in the refrigerator for at least half an hour; longer is no problem. Then coat in flour and fry all over in a little oil over low heat (takes about 10 minutes). Delicious hot or cold.