I'll start this recipe with a tip on grinding peanuts. I buy whole roasted kernels with the skins on and grind them with a pestle and mortar. This isn't a difficult process, but there is an element of technique involved. The skins, if ground up with the peanuts, can impart a bitterness to the final dish, so here's how to get them out. Crush the peanuts gently to begin with, so that the kernels split into halves but not much more. Most of the skins will come off the nuts and you can then blow them away. I do this on the balcony, but I transfer the crushed peanuts onto to a flat plate first. This is because the mechanics of blowing into a deep round bowl full of crushed peanuts and skins cause the skins to come flying back at you, rather than going over the balcony or out the window as you would no doubt prefer.
When you return from the balcony, garden or wherever, with your plate of cleaned peanuts, return them to the mortar and crush them finely. Now you can get on with the recipe. The rest only takes a few minutes.
Ingredients
250-300g of grated carrot
A handful of peanuts, chopped or ground
2 dessert spoons of flour
Salt
Oil for frying
Mix all the ingredients (except the oil) in a bowl and add a splash of water to bind everthing together. Make four cutlets from the mixture and fry them in oil, on a medium heat, for six or seven minutes each side.
I served these cutlets with a cherry and mushroom sauce and they went down rather well.