a good handful fresh coriander, roughly chopped, plus extra to serve
2 large free-range eggs, beaten
1 tbsp rice flour
1 handful freshly grated parmesan cheese (or alternative vegetarian cheese)
2 tbsp lactose free double cream
salt and freshly ground black pepper
2 tbsp olive oil
For the tahini dip
250g/9oz lactose free plain yogurt
4 tbsp tahini
fat pinch salt, or to taste
To make the dip, simply mix all the ingredients together, then set aside. Grate the carrots in a food processor, then place into a large bowl with as much coriander as you like.
Add in the eggs and the rice flour to bind everything together, followed by the parmesan cheese (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some lactose free cream and stir well, seasoning to taste with salt and freshly ground black pepper.
Just before you fry it's worth just squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, just add either a little more beaten egg or rice flour, only just enough to stick them together.
Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4-6 minutes until golden-brown on both sides.
Remember the golden rule of frying - don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander.