If you have a waffle iron, turn on to medium to high heat. If you don’t have a waffle iron you can bake in the oven at 180ºC for 25 minutes until crispy.

In a medium-sized mixing bowl, add the grated carrot, potato, finely diced onion into a large mixing bowl, then crush in the garlic, add the flour, thyme and mix well until fully combined.

Crack the eggs into a separate bowl and whisk until light and airy, then stir in the rapeseed oil and cheddar cheese.

Pour the egg mixture into the vegetables and stir well.

Spoon a heaped tablespoon of the mixture onto the waffle iron. Close the lid and leave to cook for about 7 minutes until the vegetables are deliciously crispy.

Serve with a dollop of sour cream and a sprinkle of spring onion.