Carrot Pancakes

Carrot pancakes with houmous and a feta salad

https://www.cutoutandkeep.net/projects/carrot-pancakes • Posted by Kyle Books

This recipe is perfect as a light lunch, snack or starter. It also makes great party canapés, as it can be prepared in advance.

You will need

25 ml sherry Vinegar 50 g Feta Cheese crumbled Pinch of ground Cinnamon 150 g Carrot(s) , grated 1 small Onion , finely chopped 2 green Chillies , deseeded and finely chopped 1 tsp Fennel Seed 2 tsp Cumin Seeds 2 tsp ground Coriander 1 tsp Baking Powder 2 tbsp chopped Coriander 100 g Chickpea Flour (or beesan or gram flour) 50 g Semolina 150 ml –200ml Water 2 tsp Salt 3 tbsp Olive Oil , for frying 200 g Carrot(s) , peeled 4 tbsp Olive Oil 200 g Chickpeas , cooked (tinned will do) Pinch of Sea Salt and freshly ground black pepper 1 Garlic clove, finely chopped Juice of half a Lemon 2 tbsp Tahini 1 tsp ground Cumin A bunch of Watercress , thick stems removed 1 Orange(s) , peel and pith removed, cut into segments 1 punnet Shiso (or any micro) sprouts 1 punnet Coriander sprouts (or coriander leaf) 12 Mint leaves, torn 50 g Alfalfa shoots 35 g flaked Almonds , toasted 25 ml Water 2 tbsp Extra Virgin Olive Oil 1 tsp Dijon Mustard Pinch of Sugar 1 Garlic clove, crushed

Project Budget

Time

Difficulty

Description

This recipe is perfect as a light lunch, snack or starter. It also makes great party canapés, as it can be prepared in advance.

Taken from The Modern Vegetarian by Maria Elia, published by Kyle Books, priced £14.99. Photography: Jonathan Gregson

Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. To make the pancakes, mix all the ingredients, except the olive oil, together to form a thick batter. Heat the oil in a small non-stick frying pan until hot, then spoon in a quarter of the batter and fry until golden on both sides. Repeat with the remaining mixture to make 4 pancakes in total. Leave to cool on a wire rack.

3. Cut the carrots into thin slices, drizzle with olive oil and season with salt and pepper. Place on a baking tray and roast for about 20 minutes or until softened. While still hot, put them in a blender with the remaining ingredients and whiz to a smooth purée, adding a little water if too thick. Season again if necessary and refrigerate until needed. If you prefer, you can boil the carrots instead; just cook until tender and follow the recipe as above.

4. To make the salad, mix all of the salad ingredients and toss together well. Whisk the dressing ingredients together and season to taste. To assemble the dish, reheat the pancakes in a warm oven, place on individual plates and top with the carrot houmous. Dress the salad with the sherry dressing and place on top of the houmous.