Wash the carrots. Scrape and peel off the skins and grate it. Peel the outer skins of the spring onions and discard the tassels. Chop into thin rings. Wash the parsley and dill. Discard the branches and chop the leaves.
Mix the grated carrot, spring onion, flour, parsley, dill, egg, salt and pepper in a deep bowl. When it becomes a very soft, less watery dough, take it with a wooden spoon and drop it into the hot oil. Flatten it by pressing lightly. Fry both sides until golden brown.
3 medium sized carrots
3 spring onions
1 tablespoon flour