Preheat the oven to 220°C (Gas mark 7/425°F).  Oil 2 baking trays and place them in the oven until hot.

Scrub the carrots and potatoes, peel the onion, then grate them all.

Put the grated carrot, potato & onion in a clean tea towel. Twist and squeeze over  a bowl until no more liquid comes out. (Note: you can throw the liquid away, or decant it into a sealed container to use in a soup later)

In a large bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper to make a batter. Don't worry if there are a few lumps!

Add the grated vegetables to the batter and mix well. A fork works well for this job - make sure you get right to the bottom of the bowl so that everything is evenly coated.

Roughly chop the coriander, add it to the bowl and mix well again.

Carefully remove the hot oiled baking trays from the oven. Use an ice cream scoop to pick up the fritter batter mixture. Flatten off the top of each scoop and dollop it onto the baking sheet, making sure to leave a gap between each. Repeat until you have used up all the batter.

Bake for about  5 minutes until browned underneath, then use a spatula to flip them over. Bake for 2 more minutes until evenly browned on both sides.

Drain on kitchen paper and serve with a crunchy salad.