Carrot, pecorino and sage fritters
1 tbsp olive oil, plus extra for shallow-frying
½ small onion, thinly sliced
1 garlic clove
3 cups coarsely grated carrot
100g pecorino, coarsely grated
100g plain flour
2 tbsp coarsely chopped sage, plus extra leaves to serve
1 tbsp chopped thyme
Finely grated rind of 1 lemon, plus wedges to serve
To serve: Aioli
Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender, 3-4 mins. 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 mins.
Drain on paper towels, season to taste and serve topped with sage leaves with lemon wedges and aioli.