3 cups finely grated carrot
3 cups finely grated cheese
l large onion, grated
salt and pepper to taste
3 eggs
dry breadcrumbs

In a large bowl, mix together all ingredients except the breadcrumbs. With dampened hands take small amounts about the size of an egg and form into balls, then dip into the dry crumbs. (The mixture is soft and you need to press it together well and press on the crumbs firmly). Carefully place on a plate or tray and continue until all mixture is used up. For a better effect, dip the croquettes in more dry crumbs again, pressing on firmly, then place in the refrigerator for 1/2 hour to chill well. Heat oil in a large pan until hot, then deep or shallow fry croquettes until golden brown all over. Makes 18. Serve scattered through a leafy green salad and dressed with a little vinaigrette. Serves 6.