Carrot, coriander and halloumi fritters


800g carrot, grated

250g Halloumi, grated

coriander, chopped

a few spring onions, sliced

2 eggs

4 anchovies

ground coriander and cumin seeds

a splash of hot petter sauce

salt and pepper to taste

Oil for frying


Combine all the ingredients in a mixing bowl and season, using the beaten eggs to bind the mixture. Mix thoroughly, shape into small patties and fry. This makes a great vegetarian starter served with a simple salad.

**photo by Margaret Stepein