Carrot and Apricot Rolls

Here's the recipe I used for the carrot and apricot rolls I made last month, along with a recipe for mint flavored yogurt as a dipping sauce. These rolls are not substantial enough to stand as a meal on their own. They do go well with bread and fresh salad for a light meal, as a filling snack, or as an appetizer before grilled meats, savory dishes, and curries. For the rolls, you need:

• 8-10 carrots, finely sliced
• 2-3 slices of bread, ground into crumbs
• 4 green onions, finely sliced
• 5 oz (1/2 cup) dried apricots, chopped
• 3 tbsp pine nuts
• 1 egg
• 1 red chili, seeded and chopped
• 1 bunch of fresh dill, chopped
• 1 bunch of fresh basil, finely shredded
• lemon wedges, to serve
• all-purpose flour
• cooking oil

For the yogurt:

•  1 cup plain yogurt
• juice of 1/2 lemon
• 1-2 garlic cloves, crushed
• 1 bunch of fresh mint, finely chopped

Serves 4

Tip: Do try to find fresh herbs. Some herbs do indeed keep most of their flavor after they are dried. However, dill, basil, and mint are not among them.

Steam the carrots for about 25 minutes. While they are steaming, make the mint yogurt. Beat the yogurt in a bowl with the lemon juice and garlic and stir in the mint. Chill in mixture in the fridge.

When the carrots are done steaming, they should be very soft. Mash them into a paste while they're still warm and add the breadcrumbs, green onions, apricots, and pine nuts and mix well in a large bowl. Beat in the egg and stir in the red pepper and herbs.

Have a small heap of flour on a flat, clean surface. Take a small handful (the whole bowl should make 12-16 rolls) and shape it into oblong roll. Coat it in flour and put on a plate.

Heat enough oil for shallow frying in a heavy frying pan (just a bit more than what it takes to completely cover the bottom). The original recipe calls for sunflower oil, but if you don't have it, regular corn or vegetable oil will do. Place the rolls in the oil and fry over medium heat for 8-10 minutes, occasionally turning, them until they are golden brown. Serve hot, with the lemon wedges and the mint yogurt.