CARROTS, TOMATOES, BUNS

Soft buns. Crisp carrots. A crunchy salsa. • I like to make crisp, loose tangles of carrot and spring onion to fill soft, warm bread. The small amount of flour in the recipe means they are fragile and need turning with care if they are not to break up. (That said, I don’t mind if they do, the little nuggets crisping appetisingly in the pan.) The alternative is to add more flour, which I think destroys their delicate nature. A tomato and coriander salsa, kept coarse, makes them sing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel or scrub the carrots, then grate them coarsely. (The coarse grater attachment of a food processor works well for me.) Finely slice the spring onions and add them to the carrots. Lightly beat the eggs, then fold into the carrot mixture followed by the flour and grated Parmesan.

Step 2

Shape the mixture into eight shallow patties roughly the diameter of a digestive biscuit, placing them on a baking sheet as you go. Refrigerate for twenty minutes to firm them up.

Step 3

Slice the tomatoes thinly and put them into a bowl. Halve the radishes from root to tip and toss with the tomatoes, half the torn coriander leaves, the oil and vinegar and a little salt. Chop the remaining coriander and stir into the mayonnaise.

Step 4

Warm the groundnut oil in a shallow non-stick pan, then lower the patties into the oil, letting them fry till golden. Using a palette knife or fish slice, turn them over and lightly brown the other side. They are fragile, so turn in one swift, confident move to prevent them breaking.

Step 5

Split the buns horizontally and toast lightly on their cut sides. Spoon a little of the tomato and radish mixture on the base of each bun, followed by a carrot patty, a few more tomatoes, then another patty and the herb and garlic mayonnaise. Place the lids on the buns and serve.