Mash the carrots then add all the remaining ingredients and knead well, until soft and slightly damp. If the mixture is too wet, add further breadcrumbs.
Mould the puree into about 12.5cm flat patties, coating your hands with flour to stop them sticking.
Roll each piece in flour then shallow fry in oil until brown on all sides.
Drain well on kitchen paper and serve in a grilled ciabatta roll with salad.
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