2 large carrots, grated
½ cup pecans, finely chopped
4 spring onions, finely chopped
3 eggs, lightly beaten
Salt and pepper
½ cup chickpea flour (aka besan)
¼ cup avocado oil
Pesto, to serve
Place the grated carrots in a large bowl with the chopped pecans, spring onions, salt and pepper and stir to combine.
Add the beaten eggs and then fold in the flour.
In a large non-stick pan heat the avocado oil over medium heat.
Form the mixture into patties then place in the hot pan and cook for about 3 minutes on each side until crispy. Drain on paper towel. Serve with some pesto, if desired.