Carrot, pecorino and sage fritters

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 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.