Steam carrots until tender then tip into a colander to cool. Place in a food processor with parsley, dill, mint, garlic, kirmizi biber or paprika, and egg substitute, and process to a paste. Tip into a bowl and add breadcrumbs, pine nuts, apricots and salt. Mix well. The mixture should be slightly sticky, but if it is excessively moist, add more breadcrumbs. Divide into about 20 pieces, then roll in flour and form into cylinders or patties. Rest in the fridge for half an hour.

Heat a little oil in a frypan and cook fritters until golden both sides, turning to prevent them browning too much.

Serves 6-8 as a starter.

In Turkey I've occasionally had these made with walnuts, a good alternative to pine nuts. Serve them hot or cold as a starter, with thick (soy) yogurt mixed with chilli flakes and coriander.