Carrot Fritters

Carrot fritters are juicy, spiced vegetable patties that hold their own as a meat-free dinner too.

1. Peel the carrots and grate them on the coarse side of a grater; chop the onion finely and press the garlic through.

2. In a pan heat 2 tablespoons of oil and sweat the onion glassy over a medium heat, then add the garlic and fry for half a minute.

3. Stir in the grated carrot and cook for 6-8 minutes, until it softens a little and most of the excess moisture evaporates; cool it to lukewarm.

4. Put the cooled carrot in a bowl and add the eggs, the breadcrumbs, the grated cheese, the parsley, the mustard, the salt, the pepper, the caraway and the marjoram, then work it together thoroughly – if it is too soft, add a little more breadcrumbs.

5. With wet hands shape small, flat patties.

6. In a pan heat oil to a depth of 1-2 cm and fry the patties golden over a medium heat for 3-4 minutes per side, then drain them on paper towel.

Tip: It is best served with a fresh salad – the mustard and the spices give it its characterful flavour.