|Carrots||4 Cup (64 tbs) (Cooked)|
|Egg||1 , beaten|
|Butter||2 Tablespoon, melted|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Parsley sprigs||1 Tablespoon (For Garnishing)|
1)Mash carrots coarsely or press them through coarse sieve. Then, add salt, nutmeg, egg and butter and mix well.
2)Make carrot shapes out the mixture and dredge into bread crumbs.
3)Chill them in refrigerator for 4-5 hours.
4)In a pan, heat oil and deep fry them until browned.
5)Garnish the croquettes with parsley sprig and serve.