Carrot and cumin pancake

Great use of your carrots for lunch or dinner served with a yogurt sauce and a green salad

For 6 pancakes

• 300 g de carrots

• 2 garlic cloves

• 2 tablespoons parsley

• 1 teaspoon cumin powder

• 2 tablespoons flour

• half onion

• 3 eggs

• 4 pinches of salt

• 4 pinches of black pepper

• 4 tablespoons olive oil

For the sauce:

• 140 g greek yogurt

• half onion

• 1 tablespoon parsley

• 1 teaspoon lemon juice

• 2 pinches of salt

• 1 teaspoon cumin powder

• 1 tablespoon olive oil

1. Peel and thinly chop the onion and garlic cloves. Wash and thinly chop the parsley.

2. For the sauce, pour the yogurt in a bowl. Add salt, cumin, half of the onion, chopped parsley, lemon juice and olive oil in the bowl. Mix well.

3. Peel the carrots and grate them. Add them in a bowl. Add the garlic, half onion, salt, cumin, black pepper, parsley and flour.

4. Beat the eggs and add them to the mix.

5. Heat the olive oil in a frying pan. Pour a tablespoon of the mixture in the pan to form all the pancakes. Flip after 4-5 minutes and cook on the other side for 4-5 minutes or until golden.

6. Drop off the pancakes in a paper towel.

7. Serve the pancakes warm with the sauce and green salad.