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Carrot Croquettes

This recipe is in category World War 2,
About this recipe:
Difficulty: not rated
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 even 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.

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

Making and cooking it
  1. Boil the carrots until tender
  2. Drain and mash through a sieve
  3. Add seasoning to taste
  4. Make a thick white sauce with the corn flour, margarine and milk
  5. Add the sieved carrot and leave to cool
  6. Shape into croquettes
  7. Roll in oatmeal 
  8. Fry in deep hot fat
  9. Drain well and serve