1.Wash and peel the potatoes. Cut up into large pieces and
place them in a pan of boiling water.
2.Boil the potatoes until tender (about 20 minutes), then
drain. Put them into a large bowl together with the chick peas, and mash
3.Wash and peel the carrots, then coarsely grate them into
4.Finely chop the parsley and sage, and add them to the
carrot, chick pea and potato mix, together with the lemon juice, salt, and
freshly ground black pepper.
5.Mix all the ingredients well, then, with a serving
spoon, scoop the mixture up into balls; roll each ball in a little flour and
press flat to make the croquettes.
6.Heat the two tablespoons oil in a large frying pan, then
add the croquettes. Cook in batches, turning them over when they are well
browned on the underside. The aim should be to not have them sizzling in
oil, but to add a little oil from time to time, to help them to cook.
7.Place on a plate and serve immediately.