Golden Nuggets

I was researching some veg recipies for an event I am doing for Riverford Organics this weekend and I stumbled across these carrot fritters in the lovely new vegetarian cook book 'Vegetarian' by Alice Hart. I have very slightly modified them, in that I used fresh mozzarella instead of halloumi in these ones which created nice soft bubbles of cheese but I will revert to halloumi at the weekend for it's salty overtones. Great as a vegetarian starter or as a side dish.

Carrot and Coriander fritters

Serves: 4

• 4 large carrots, grated
• 4 spring onions finely chopped
• Small bunch of coriander leaves chopped
• 2 tsp coriander seeds, toasted and crushed
• 20g gram flour
• 1 beaten egg
• 50g Halloumi grated

Add all the ingredients to a large bowl and mix until well combined. Form the mixture into small patties in your hand and lay them on a sheet of greaseproof paper and ideally refrigerate for an hour if you have the time.

Heat some oil in a large frying and gently fry the fritters until crisp and golden. Remove from the pan and put on a warmed plate with some kitchen paper to absorb any excess oil. Serve with a squeeze of lemon and a drizzle of olive oil.