Steam carrots until tender then tip into a colander to cool. Place in a food processor with parsley, dill, mint, garlic, kirmizi biber and egg and blitz to a paste. Tip into a bowl and add breadcrumbs, pinenuts, apricots and salt. Mix well. The mixture should be slightly sticky, but if it is excessively moist, add more breadcrumbs. Divide into about
© 2003 Peter Gordon. All rights reserved.