Carrot pancakes

Recipe by: Currabinny Cooks

These pancakes with fresh crunchy carrots are packed full of punchy flavours like harissa, cumin and coriander

Carrot pancakes

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

6

MINUTES

Ingredients

  • 150g carrots, grated

  • 1 green chilli, finely chopped 

  • a small handful of fresh coriander, finely chopped 

  • ½ red onion, sliced very thinly 

  • 1 tsp ground cumin 

  • ½ teaspoon of fennel seeds 

  • 200g wholemeal flour 

  • 200ml milk 

  • 2 eggs 

  • 1 tsp harissa 

  • sea salt

  • black pepper 

  • 60g feta cheese 

  • a little olive oil 

Method

  1. 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.

  2. Heat a little oil in a large non-stick frying pan over medium high heat.

  3. 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.

  4. Serve on a warm plate with some feta crumbled over and garnish with a little chopped coriander.

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