Thursday 13 December 2018

Indy Power: Flippin' great Carrot pancakes with harissa yoghurt

 

Carrot Pancakes
Carrot Pancakes
Step 1: grate carrots
Step 2: add to chickpea mixture
Step 3: cook
Beetroot

Made with grated carrots and served with a spicy harissa yoghurt, these are perfect any time of the day.

Carrot pancakes with harissa yoghurt

These are so delicious for breakfast, lunch or dinner. You can have them with all kinds of toppings but I love them with something a little spicy.

Serves 2. Gluten-free and vegan

Ingredients

For the carrot pancakes:

250ml of water

130g of chickpea flour

Sea salt

100g of grated carrot

Olive oil for frying

For the harissa yoghurt:

1 tbsp of harissa

150g of Greek yoghurt or coconut yoghurt (v)

Sea salt and pepper

Method

Add the water, chickpea flour and a good pinch of sea salt to your blender and blend until smooth.

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Step 1: grate carrots

Pour the mixture into a large bowl. Grate the carrots and mix them in.

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Step 2: add to chickpea mixture

Heat the olive oil in a medium-sized non-stick frying pan on medium-high heat. Pour in about a quarter of the mixture and swirl it around the pan to meet the edges. Once you've swirled it, cook for about a minute until bubbles form in the middle, then flip and cook for another 30 seconds.

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Step 3: cook

Repeat with the other three pancakes.

Gently swirl the harissa through the yoghurt and season with salt and pepper.

 

thelittlegreenspoon.com

Tried this recipe?

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Switch it up

You can use this recipe with loads of different vegetables in place of the carrots. Grated courgette or beetroot work exceptionally well and you can do a few different kinds for a gorgeous rainbow selection. It's a great way to use up and transform any odd vegetables in the fridge. They're also a handy way to trick kids into eating more veg - fill them with hummus, roll them up and cut them into bite-size rolls perfect for little hands.

Some like it hot...

I'm absolutely obsessed with the Rose Harissa from Belazu (belazu.com). I get it in Cavistons in Dublin (cavistons.com) and I pretty much buy a jar every time I go in there. I can't actually taste the rose petals in it (which I think is a good thing) and it's just the perfect amount of spice with the best texture - it's chunkier than most of the over-blended ones in supermarkets and has so much more flavour. I use it as a marinade (mixed with fresh lemon juice, some more fresh garlic and lots of sea salt) - it's great on tofu and salmon, and for coating veg before roasting but it's just as delicious as a dip or dolloped over a bowl of leftovers.

Indy loves…

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Beetroot
 

You might have seen a recent trend on Instagram that we can all get on board with - carrot sticks soaked in water. I know, it doesn't sound very exciting and you might be laughing that I've called it a 'trend' but you'll notice them in the fridges of lots of inspirational foodies. It's a great trick so that you always have a nutritious snack ready to go for kids and adults. It's really simple, just peel and chop carrots into sticks, add them to a large jar and fill it with water and pop the lid on. The water will keep the carrots crisp and bright and stop them from drying out and you'll have crunchy snacks to munch on all week.

Irish Independent

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