Step 1

Prepare the carrot sauce. Bring water to boil in a medium pan. Juice 1/2 lemon. Clean and peel the carrots and boil until a fork passes through them, around 10 minutes. Remove from the heat and puree with olive oil, lemon juice, salt and pepper. Set aside.

Step 2

Crush the garlic clove and leave the skin on. Cut the savoy cabbage into strips. Heat a saucepan with a drizzle of extra-virgin olive oil over medium-low heat and brown the cabbage and garlic. Remove the garlic, add 1 cup water, cover and stew for around 15 minutes. Turn off the heat and chop the savoy cabbage coarsely.

Step 3

Meanwhile in a frying pan, slowly bring peanut oil to 350°F.

Step 4

Mash the boiled potatoes with a potato masher or a fork, mix them with the chopped savoy cabbage, flour, 1/2 beaten egg, 1 tsp. anchovy sauce, salt and pepper. Divide this mixture into small portions, around 2 tsp. each. Fry them in peanut oil. Serve hot with carrot sauce.