Carrot Pancakes with Salad and Yogurt
Main Dishes • Italian
Description
Carrot pancakes with salad and yogurt
Ingredients
- Chicken Egg 4 pieces
- Carrot 15 oz
- Chopped Cilantro (Coriander) 1 cup
- Chickpea Flour 1 cup
- Coarse Salt to taste
- Ground Black Pepper to taste
- Olive Oil 4 tablespoons
- Yogurt 1 cup
- Leafy Mustard 5 oz
- Lemon Juice 1 tablespoon
- Sea Salt to taste
Step-by-Step Guide
Step 1
Mix the eggs, carrot, cilantro, and chickpea flour in a large bowl (the batter should be liquid); season with salt and pepper.
Step 2
Heat 2 tablespoons of oil in a large (preferably cast iron) skillet over medium heat. Pour two ½ cup portions of the batter into the skillet, spreading it to a thickness of 1—1½ cm. Fry, occasionally swirling the skillet, until golden brown, about 3 minutes on each side. Transfer to paper towels to remove excess oil. Repeat with the remaining batter, adding oil to the skillet as needed.
Step 3
Meanwhile, season the yogurt with salt and pepper. Mix the greens with lemon juice and 1 tablespoon of oil; season with salt and pepper.
Step 4
Serve the carrot pancakes with salad and yogurt.
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