Potato and carrot fritters stuffed with robiola


Beat the egg in a bowl with flour, water and a pinch of salt.
Peel the potatoes and carrots, grate them and add them to the batter just prepared.
Heat a non-stick frying pan over a medium heat, add a little oil and cook the vegetable mixture in spoonfuls so as to obtain small fritters.
Stack the fritters two-by-two on kitchen roll, stuffing them with the robiola. Serve straight away.