Ingredients

• a good handful carrots
• about 6
• trimmed and washed
• 3-4 spring onions
• both green and white parts
• sliced
• a good handful fresh coriander
• roughly chopped
• plus extra to serve
• 2 large free-range eggs
• beaten
• 1 tbsp or so plain flour
• 1 handful freshly grated parmesan cheese (or alternative vegetarian cheese)
• a few glugs double cream
• salt and freshly ground black pepper
• a few good glugs fruity olive oil

Directions

• Grate the carrots in a food processor
• then place into a large bowl with the spring onions and as much coriander as you like.
• Add in the eggs and the flour to bind everything together
• followed by the parmesan cheese (it will melt and again will help to hold the fritter together) and
• for a touch of luxury
• some cream and stir well
• seasoning to taste with salt and freshly ground black pepper.
• Just before you fry it's worth just squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will
• just add either a little more beaten egg or flour
• only just enough to stick them together.
• Heat a large frying pan
• add in the oil and form the mixture into thin fritters
• so they will cook quickly. Fry for 4-6 minutes until golden-brown on both sides. Remember the golden rule of frying - don't play with the food too much
• let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander.