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
Peel and thinly chop the onion and garlic cloves. Wash and thinly chop the parsley.
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.
Peel the carrots and grate them. Add them in a bowl. Add the garlic, half onion, salt, cumin, black pepper, parsley and flour.
Beat the eggs and add them to the mix.
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.
Drop off the pancakes in a paper towel.
Serve the pancakes warm with the sauce and green salad.
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