Finely chop the carrot by hand or with a food processor.
Chop the onion and in a pot with oil, sauté it until well cooked (translucent), which will take about 7-10 minutes.
Add the carrot, cook for another 5-7 minutes.
Incorporate the flour into the pot and sauté for 5 minutes, stirring constantly with a spoon.
Add the warm milk, salt, pepper, and nutmeg, and whisk constantly over medium heat until you achieve a smooth and thick texture.
Pour the béchamel into a tray, placing plastic wrap directly on the surface, and refrigerate for a minimum of 4 hours.
Cut into triangle shapes resembling carrots, dust with flour, dip in egg, and finally coat with breadcrumbs, frying in hot oil. Let cool, shape the croquettes, dip in egg and breadcrumbs, and fry in hot oil, letting them drain on paper towels.
Serve with a parsley leaf on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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