This is a super-fun way to make the most of the tons of crispy, gorgeous, deeply-orange organic carrots in our bags at the moment – this recipe is easily doubled or tripled and the patties do well in the freezer (uncooked) ready for dinner at a moment’s notice.
We’ve used a handful of fennel fronds for a fun flavour twist, but the patties definitely benefit from whatever herb you have around the house – parsley is a must, basil or oregano is excellent in summer, a hint of tarragon or fresh thyme won’t lead you astray.
The mixture is very soft, so needs a light hand when shaping, and if you’re worried about them breaking up as you fry, make them ahead and firm them up in the fridge for an hour or two before frying. Or if you’re pressed for time, feel free to add scoops of the mixture to the hot pan and fry just like a fritter or pancake.
They also do very well in the oven – 200C on a greased tray for about 20 minutes each side should do it.