Carrot-fennel balls

Ingredients for 8 balls:

 1 big carrot, scrubbed | 1 tbsp pine nuts | 2 dried abricots, cut into small pieces | 1 small shallot, cut into wedges | 1 tbsp ground fennel seeds | pinch of peper and salt | 1 smal egg | 45g breadcrumbs | fresh parsley | flour

dressing: 125g ricotta | 80g white yogurt | 1 tbsp lime juice | 1 clove garlic

sesamseeds | dandelion salad | juice from blood orange | sweet apple, slices

→ Cut the carrot into small pieces. Steam it for 20 minutes untill tender. Transfer to a bowl, add the pine nuts and mash to a smooth purée. Add the abricots, shallot, egg, breadcrumb and spices to form a soft dough. When the dough is too sticky, add more breadcrumbs. Roll eight balls from it, lightly dusting with flour and place them on a tray lined with baking paper and refrigerate for 1 hour. Heat olive oil (1cm deep) in a deep frying pan over medium heat. Cook the croquettes until golden (6minutes) and drain on absorbent paper. Or you can also cook them in the oven for 10 minutes at 180°C. Mix for the dressing, the ricotta, white yogurt, lime juice and garlic. Serve with sesamseeds, salad, juice from blood orange and sweet apple slices.