History Cookbook: Carrot Croquettes

Healthiness : (7 votes)

Preparation Time: 30 minutes including cooking
Number of servings: 3 servings


This recipe dates from WW2. The Ministry of Agriculture promoted carrots as a substitute for other, scarcer, vegetables. It was promoted as a healthy food with slogans such as 'Carrots help you see in the blackout'. To improve its blandness, people were encouraged to enjoy the healthy carrot in different ways. Today we have carrot cake, but in wartime people experimented with recipes for carrot pie, carrot jam, carrot sandwich fillings, carrot fruit substitutes and event a homemade drink called Carrolade, made up from the juices of grated carrots and swede squeezed through a piece of muslin. Carrots also took the place of dried fruits in many puddings.

• Six carrots
• 1 oz (30g) margarine
• 10 oz (300g) corn flour
• 4oz (120g) oatmeal
• Fat for frying
• Seasoning to taste
• 1x gill of milk (around ¼ pint or 0.14 L of milk)

1 oz = 28.35g rounded up in this recipe to 30g
1 UK pint = 0.568 Litres

• Measuring Jug
• Weighing Scales
• Saucepan
• Sieve
• Deep Pan

Always wash your hands before preparing food.

1. Boil the carrots until tender, drain and mash through a sieve
2. Add seasoning to taste
3. Make a thick white sauce with the corn flouer, margarine and milk
4. Add the sieved carrot and leave to cool
5. Shape into croquettes, roll in oatmeal and fry in deep hot fat
6. Drain well and serve

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Name: Robert Watson	9th October 2009
"cornflower" I assume you mean Corn flour .

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