{Carrot fritters}

Makes: 6–8
Serves: 2–3

325g carrots
1 medium-sized onion
1 clove of garlic, peeled and crushed
150ml double cream
1 egg, beaten
3 heaped tablespoons grated cheese (a good strong cheddar)
1 handful of coriander
2 heaped tablespoons of plain flour
Olive oil for shallow frying

1) Scrub the carrots and then either grate them by hand using the coarse side of your grater or push them through a food processor with a large grater attachment. You’re after long, thin shreds of carrot rather than mush!

2) Then peel the onion, finely slice and stir into the carrots along with the peeled and crushed garlic and a seasoning of salt and black pepper.

3) Stir in the double cream, beaten egg, grated cheese, the roughly chopped coriander leaves and the flour.

4) Warm a shallow layer of olive oil in a non-stick frying pan. Drop large dollops of the mixture
into the pan and fry till lightly cooked on the underside, turn them over and allow the other
side to colour. Your carrot fritters should take 3/4 minutes per side. They’re ready as soon as they
are dark gold.

5) Lift them out onto a warm plate. A sheet of kitchen roll will remove any oil. Eat immediately!

Source
- Nigel Slater's simple suppers
- www.amazon.co.uk (DVD)