Carrot Fritters

"Like an onion bhaji crossed with carrots"

Serves 2 (or 4 as a side dish)

4 Tbsp fine polenta (or cornflour)

2 tsp ground cumin

1/2 cup chopped coriander

3 spring onions, green parts only, thinly sliced

3 eggs, lightly beaten

3 carrots

2 Tbsp olive oil

Mayonnaise, sesame seeds and lime wedges, to serve

Combine flour, cumin, coriander, spring onions in a large bowl. Add eggs and mix well to combine. Grate carrots. Using a fine mesh sieve, press the carrots into the sieve and squeeze out as much water as possible. Add carrots to the egg mixture and season to taste. 

Heat oil in a non-stick frypan to a medium heat. Add 1/4 cup dollops of batter to frying pan. Cook fritters for 3 minutes each side, or until golden and cooked through. 

Serve with a small dollop of mayonnaise, a sprinkle of sesame seeds and a wedge of lime.