Carrot pancakes
These pancakes with fresh crunchy carrots are packed full of punchy flavours like harissa, cumin and coriander
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
6
MINUTES
Ingredients
150g carrots, grated
1 green chilli, finely choppedĀ
a small handful of fresh coriander, finely choppedĀ
Ā½ red onion, sliced very thinlyĀ
1 tsp ground cuminĀ
Ā½ teaspoon of fennel seedsĀ
200g wholemeal flourĀ
200ml milkĀ
2 eggsĀ
1 tsp harissaĀ
sea salt
black pepperĀ
60g feta cheeseĀ
a little olive oilĀ
Method
Mix the together in a large bowl, the grated carrot, diced chilli, coriander, thinly slice red onion, cumin, harissa, fennel seeds, flour, milk and eggs to form a batter. Season with a little sea salt and black pepper.
Heat a little oil in a large non-stick frying pan over medium high heat.
Working in batches, spoon in two large spoons of batter per pancake on the pan, cooking two pancakes at a time. You want the pancakes to be golden and crispy on both sides, which usually takes around 3-4 minutes on each side.
Serve on a warm plate with some feta crumbled over and garnish with a little chopped coriander.
