INGREDIENTS
10 medium carrots, cooked until soft and drained
2 slices white bread, rubbed into crumbs
6 dried apricots, finely diced
2 tsp chopped sultanas
4 spring onions, finely chopped
4 cloves garlic, finely chopped
1 tsp chilli flakes
2 tsp finely grated unwaxed orange zest
1 egg
6 tbsp mixed chopped parsley, mint and dill
Salt and ground black pepper
Plain flour for dusting
Vegetable oil for shallow frying
Recipe continues
METHOD
Mash the carrots then add all the remaining ingredients and knead well, until soft and slightly damp. If the mixture is too wet, add further breadcrumbs.
Mould the puree into about 12.5cm flat patties, coating your hands with flour to stop them sticking.
Roll each piece in flour then shallow fry in oil until brown on all sides.
Drain well on kitchen paper and serve in a grilled ciabatta roll with salad.