Gluten-free and quick to make.

 

Ingredients:

3x Medium sized Carrots, peeled and grated

1 tsp dried marjoram, or one sprig fresh marjoram

½ tsp salt

1 Cup besan (chickpea) flour

⅓ Cup milk

1 egg

1 tsp baking powder

⅓ Cup cheese, grated.

Greased non-stick wok, alternatively oil for frying if you do it the conventional way.

 

To Make:

Mix into a mixing bowl. Drop spoonsful on heated wok / or heated oil. Once it starts to bubble on top, turn around gently. Cook until done, approx. 1 – 2 minutes on a side. Serve with salad, or Crumbed  Chicken Vienna sausages.