Carrot Pancakes with Salted Lime Yogurt
Say the word pancake and the sickly sweet version comes to mind. This recipe, however, is a pancake of a different variety. Think sweet, juicy, farmers' market carrots with a hint of spicy cilantro.
These pancakes are gluten-free and vegetarian and they are perfect for a lazy dinner or lunch.
4 large eggs, beaten
Around 8 medium carrots, peeled and coarsely grated
1/2 cup of chopped fresh cilantro (coriander)
1/4 cup of chickpea flour
Sea salt and freshly cracked pepper, to taste
3 (or more) tablespoons of olive oil
1 cup of plain, full fat yoghurt (I love The White Moustache)
1 cup of greens, such as arugula (rocket), dandelion or anything with a spicy kick
1 tablespoon of freshly squeezed lemon juice
Fresh lime, grated
Combine the carrots, cilantro, eggs and chickpea flour in a large mixing bowl. Don't worry if the mixture is loose. Season with salt and pepper.
In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Portion out two patties onto the pan, and press each to around 1/2 inch thick.
Cook the patties, rotating the pan occasionally until golden brown, around three minutes per side. Repeat with remaining mixture.
Meanwhile, serve the yoghurt in a separate bowl and season well with salt. Grate fresh lime zest.
Serve the pancakes over the spiced greens and topped with the lime yoghurt.