225g (7 1/2oz) carrots, grated
1/2 tsp salt
50ml (2fl oz) vegetable stock
1/2 onion, finely chopped
20g (3/4oz) cheddar, grated
10g (1/2oz) coriander
1 tsp oil
1 pinch pepper
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Place a pan on a medium heat and add the salt and grated carrot. Cook out until the liquid evaporates.
Then, pour in the vegetable stock and cook until the stock evaporates. Take the pan off the heat and keep to one side.
Get another pan and place that over a low-medium heat, adding the olive oil. Add the onions and sweat the until soft but not coloured.
Combine the onions with the carrot mixture as well as coriander, cheese and egg. Mix well and season with pepper.
Place the mixture in a baking tray (preferably rectangular-shaped and approximately 10cm x 15cm x 3cm) lined with parchment paper. Using a spatula, run it over the mixture in the tray to ensure the surface is smooth, then cook in the oven for 15 minutes.
Take out of the oven, allow to cool for 5 minutes and serve immediately.
Carbohydrate 6.4g Protein 3.9g Fibre 2.1g Fat 5.0g
Credit to Marcus Wareing for this recipe idea, which can be seen here
more about carrots here
Bon Appetit everyone
All the best Jan