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Carrot and cumin pancake

Great use of your carrots for lunch or dinner served with a yogurt sauce and a green salad

For 6 pancakes

  • 300 g de carrots

  • 2 garlic cloves

  • 2 tablespoons parsley

  • 1 teaspoon cumin powder

  • 2 tablespoons flour

  • half onion

  • 3 eggs

  • 4 pinches of salt

  • 4 pinches of black pepper

  • 4 tablespoons olive oil

For the sauce:

  • 140 g greek yogurt

  • half onion

  • 1 tablespoon parsley

  • 1 teaspoon lemon juice

  • 2 pinches of salt

  • 1 teaspoon cumin powder

  • 1 tablespoon olive oil

  1. Peel and thinly chop the onion and garlic cloves. Wash and thinly chop the parsley.

  2. For the sauce, pour the yogurt in a bowl. Add salt, cumin, half of the onion, chopped parsley, lemon juice and olive oil in the bowl. Mix well.

  3. Peel the carrots and grate them. Add them in a bowl. Add the garlic, half onion, salt, cumin, black pepper, parsley and flour.

  4. Beat the eggs and add them to the mix.

  5. Heat the olive oil in a frying pan. Pour a tablespoon of the mixture in the pan to form all the pancakes. Flip after 4-5 minutes and cook on the other side for 4-5 minutes or until golden.

  6. Drop off the pancakes in a paper towel.

  7. Serve the pancakes warm with the sauce and green salad.

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