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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. In a frying pan on medium heat, induction setting 6, heat 1 tablespoon of olive oil. Add the onion and garlic and cook until soft and translucent, approximately 7–8 minutes. 2. Place the cooked onion and garlic into a large bowl, add all remaining ingredients and season with salt and pepper. 3. Mix well and form patties 6 cm in diameter. Place on a tray in a single layer and refrigerate until you are ready to fry them. 4. Add a thin layer of olive oil to cover the base of the pan and heat on high heat, induction setting 7, until the oil is hot. 5 Place the fritters in the pan and cook in batches, being careful not to overcrowd the pan. Turn the fritters once, until both sides are golden brown, approximately 6-7 minutes. If the fritters are browning too quickly, reduce the heat to induction setting 6. 6. Rest the fritters on a plate lined with paper towel and lightly season. Serve immediately, or keep warm in a warming drawer for up to 1 hour. To serve 1. Serve with a generous spoonful of your favourite mayonnaise or aioli and fried eggs. HINTS AND TIPS • This recipe can be used to make a canapé. Cook bite-sized fritters and top with guacamole, tomato and herbs, or prosciutto and sundried tomato. • Serve with a side salad of mixed lettuce, tomato, cucumber and vinaigrette for lunch or dinner. 2 tbsp olive oil, plus extra for frying 1 onion, peeled, halved and thinly sliced 2 garlic cloves, finely grated 3 large carrots, coarsely grated 150 g manchego (sheep’s milk cheese), coarsely grated 100 g plain flour 1 tsp oregano 1 tsp smoked paprika 1 lemon, zested 3 tbsp parsley, finely chopped Salt and pepper, to taste To serve Lemon wedges Mayonnaise or aioli Eggs, fried or poached Pickled carrots (optional) Cooking programme Induction Makes 8-10 fritters Preparation time 15 minutes Cooking time 20-25 minutes CARROT AND MANCHEGO FR I TTERS 2.