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
1 tbspolive oil, plus extra for shallow-frying½small onion, thinly sliced1garlic clove3 cupscoarsely grated carrot100 gmpecorino, coarsely grated100 gm(2/3 cup) plain flour2 tbspcoarsely chopped sage, plus extra leaves to serve1 tbspcoarsely chopped thymeFinelygrated rind of 1 lemon, plus wedges to serveTo serve:aïoli
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.
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.