Carrot & cheese fritter pittas

Instructions

1. 1

   Finely slice one quarter of the onion and set aside. Finely chop the remainder and add to a large mixing bowl with the grated carrots and cheese, cumin, gram flour, salt, the zest and juice of 1 lime and half of the coriander. Crush the chickpeas with the back of a fork and add to the bowl, then mix thoroughly.

2. 2

   Heat the oil in a large frying pan over a medium-high heat. Take small handfuls of the mixture (about 75g each) and press together to make 12 patties, squeezing quite firmly, then add to the hot oil in batches. Press down with a spatula and cook for 4-5 minutes on each side or until golden, crisp and piping hot throughout. Lift onto a kitchen-paper-lined plate; cook the remaining fritters.

3. 3

   Meanwhile, bring a small pan of water to the boil, lower in the eggs and cook for 8 minutes. Plunge into cold water, then peel and slice. Toast the pittas. Mix the tahini with the juice of 1 lime and a pinch of salt, then add 2-4 tbsp water to make a smooth sauce.

4. 4

   To serve, put 2 fritters in each pitta with the tomatoes, sliced red onion, sliced egg, the remaining coriander and a drizzle of the tahini dressing.