Nici Wickes: Carrot and parmesan fritters

Carrot & Parmesan Fritters These fritters are as perfect served as small canapes, as a lunch or my favourite way of serving them is paired with a beautiful chargrilled steak for a sensationally tasty dinner. The combination of caramelsied beef with the sharpness of parmesan and sweetness of carrots is the perfect match.  
Makes 4 large   
1 1/2  cups grated carrots  
¾  cups loosely packed grated parmesan  
1 egg  
1 T standard flour  
½  tsp toasted fennel seeds  
Salt and pepper to season  
2-3 T olive oil  
In a bowl, combine all of the ingredients being careful not to over mix it, which can make the fritters tough.  
Heat 1 tablespoon of the olive oil in a heavy based pan. Spoon about half a cup of the mixture per fritter into the pan in neat rounds. Turn after 4-5 minutes when they are well browned and cook for a further 2-3 minutes.  
Don’t overcrowd the pan trying to cook too many fritters at once as you want a decent amount of heat to circulate around them so that they fry, not steam. Add more olive oil after each batch or as needed.  
The fritters are cooked when they are firm to touch. 
Serve two fritters with steak and salad.  LISTEN TO AUDIO ABOVE