Photos and styling by Béatrice Peltre

Indulge in a symphony of flavors and textures with this delicious recipe for carrot and potato croquettes coated in sesame seeds and accompanied by a zesty, creamy yogurt sauce. With each bite, you’ll experience a harmonious blend of tender carrots, creamy potatoes, aromatic herbs and a satisfying crunch that’s impossible to resist.

Makes 12 meatball-sized croquettes

FOR THE SAUCE:
1½ cups thick plain Greek yogurt
sea salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
extra virgin olive oil
dash of paprika
2 tablespoons chopped chives

FOR THE CROQUETTES:
7 medium-sized carrots, peeled (10½ ounces or 300g)
1 pound (450g) potatoes, peeled and diced
2 garlic cloves, peeled
¼ cup basil leaves, chopped
2 tablespoons chopped chives
sea salt and freshly ground black pepper, to taste
¼ cup finely grated Parmigiano Reggiano
extra virgin olive oil
1 cup white rice flour, for dredging
1 large egg, beaten with a fork
¼ cup breadcrumbs (gluten free or not)
3 tablespoons sesame seeds

TO MAKE THE SAUCE: In a bowl, add the yogurt and season with sea salt and pepper. Stir in the lemon juice. Drizzle with olive oil and add a dash of paprika and the chopped chives. Cover and place in the fridge until ready to use.

TO MAKE THE CROQUETTES: Steam together the carrots, potatoes and garlic for 20 minutes, or until tender. Using a ricer or masher, purée them and transfer to a bowl. Add the basil and chives and season with salt and pepper. Stir in the Parmigiano and 1 tablespoon of olive oil; mix well.

Using an ice cream scoop, make 12 balls from the vegetable mixture. Place 1 ball in the palm of 1 hand and roll between both hands to shape evenly. Repeat with the other balls.

Prepare 3 plates: 1 filled with the white rice flour, 1 with the beaten egg and 1 with the breadcrumbs and sesame seeds combined. Roll each ball in the flour first, then in the beaten egg and finish with the breadcrumbs and sesame seeds. Place the shaped balls on a plate covered with a piece of parchment paper.

Heat 2 to 3 tablespoons of olive oil in a nonstick skillet over medium heat. When the oil is hot, add the croquettes in batches, if necessary, so that the pan is not crowded. Cook croquettes for 2 minutes on all sides, or until golden brown*.

Serve warm with the yogurt sauce.

*Alternatively, you can cook the croquettes in an air fryer. Spray them with olive oil and cook at 370°F for a few minutes, checking regularly, until they are golden brown.

This recipe appeared in the Fall 2023 issue as part of a larger story on Fall Carrots.