Rooibos and carrot croquettes

Our recipes are back, and today we bring you a delight: rooibos and carrot croquettes. This recipe works for a snack, a lunch, or a dinner; everyone usually likes them, right?

If you want to leave everyone speechless, keep reading to learn how to make them.

 

Ingredients:

• Breadcrumbs
• 1 liter of rooibos
• 150 g all-purpose or whole wheat flour (to your taste)
• Olive oil
• 250 g carrots, cleaned and trimmed
• 2 onions

Preparation:

1. Start by preparing 1 liter of rooibos; leave the filter in the teapot for 16-21 minutes.
2. Meanwhile, clean and trim the carrots. If the skin is quite tough, you can peel them.
3. Once prepared, cook the carrots al dente in the rooibos. If they are fully cooked, the rooibos flavor would barely be noticeable, so leave them half-cooked.
4. After this 3rd step, the croquette preparation is the same, but you simply substitute milk with rooibos.
5. Peel and chop our onion into small pieces; it doesn't need to be tiny, but a medium size.
6. Take the oil and heat it; once hot, add the chopped onions and the carrots if they are already pre-cooked, but if it suits you better or you wish, you can add them later.
7. Stir until the onion is translucent.
8. Gradually add the flour. Stir everything well so that it is thoroughly mixed, and add the rooibos little by little, stirring to eliminate any lumps. When you see that the mixture has a good consistency, turn off the heat.
9. Let the mixture cool, covering it with a cloth.
10. Pour plenty of oil into a frying pan over medium/high heat and shape the croquettes, coating them in the famous breadcrumbs. Fry them until they are well golden.
11. Once they are almost ready, place them on a tray with absorbent paper to drain all the oil.

Finally, arrange them on a platter or tray with a nice presentation, and our super dish will be ready. You're sure to impress your guests.