Peel carrots and set 2 carrots aside for garnishing. Cut remaining carrots into pieces and cook until tender in slightly salted water. Drain and place into a bowl, then mash well.
Crumb bread well. Chop apricots finely. Peel 2-3 cloves of garlic and squeeze. Rinse parsley and mint, shake dry and finely chop leaves. Combine all ingredients with mashed carrots. Add pine nuts, peppers and egg, season lightly with salt and process everything into a moist and slightly sticky mixture.
Place flour onto a plate. Shape 1-inch rolls out of mixture and coat with flour. Heat oil in a pan and cool kofta for about 5-10 minutes on all sides.
Rinse and slice lime, add to the pan and saute briefly.
Cut remaining carrots with a peeler into thin strips and arrange together with lime slices decoratively on plates. Top with kofta and serve warm or cold.