Carrotballs (Καρότοκεφτέδες)

Ingredients 

 

 1kg / 2lb carrots 

 1 onion 

 2 cups breadcrumbs 

 1/4 cup olive oil 

 2 tbsp dried oregano 

 3 tsp minced garlic 

 2 tsp turmeric 

 1 tsp salt 

 1 tsp pepper 

 1 tsp fennel seed 

 

 Method 

 

 Preheat oven to 200C / 400F. 

 Peel and slice the carrots to about 1", then toss with olive oil, garlic, turmeric, salt, pepper, and fennel. 

 Place in a single layer on a baking tray and cover with aluminium foil. Bake for 30-40 minutes. Set the bowl aside but don't wash it. 

 Return the carrots to the bowl along with finely-chopped onion, oregano, and breadcrumbs, and blend with a stick blender. 

 Refrigerate for at least one hour, or up to five days. 

 Roll into golfball-sized balls and bake for 30 minutes at 180C / 350F. 

 

 Notes 

 Makes 20-24 carrotballs.