Name: Carrot, pecorino and sage fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 - 12
Ingredients: 1 tbsp olive oil, plus extra for shallow-frying; ½ small onion, thinly sliced; 1 garlic clove; 3 cups coarsely grated carrot; 100 gm pecorino, coarsely grated; 100 gm (2/3 cup) plain flour; 2 tbsp coarsely chopped sage, plus extra leaves to serve; 1 tbsp coarsely chopped thyme; Finely grated rind of 1 lemon, plus wedges to serve; To serve: aïoli

Carrot, pecorino and sage fritters

Recipe for carrot, pecorino and sage fritters.

Serves 10 - 12

Prep

15M

Cook

15M

Total

30M

These little bundles are very versatile. While we’ve opted to flavour them with pecorino and sage, they’d work well with feta, dill and mint, or given a subcontinental twist with paneer and coriander.

Ingredients

1 tbsp olive oil, plus extra for shallow-frying

½ small onion, thinly sliced

1 garlic clove

3 cups coarsely grated carrot

100 gm pecorino, coarsely grated

100 gm (2/3 cup) plain flour

2 tbsp coarsely chopped sage, plus extra leaves to serve

1 tbsp coarsely chopped thyme

Finely grated rind of 1 lemon, plus wedges to serve

To serve: aïoli

Method

Main

1.Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Tip into a large bowl, add carrot, pecorino, flour, herbs and rind, season to taste and mix well. Form into 10-12 rough patties and set aside on a tray.

2.Heat 1cm oil in a frying pan over medium-high heat, add sage leaves and fry until crisp. Drain on paper towels. Add patties to pan in batches and fry until golden brown on both sides and cooked through (5-6 minutes). Drain on paper towels, season to taste and serve topped with sage leaves with lemon wedges and aïoli.