Carrot pancakes with salad and yogurt
4 servings
30 minutes
Carrot pancakes with salad and yogurt are a harmony of flavors and textures inspired by Italian cuisine. Their roots trace back to traditional recipes of simple and healthy dishes where vegetables play the main role. The tender, slightly sweet pancakes made from carrots and chickpea flour have a light nutty note and a crispy crust, creating a perfect balance with a refreshing green salad dressed with lemon juice and aromatic yogurt sauce. This breakfast or lunch not only delights the palate but also nourishes with beneficial nutrients, proteins, and fiber, maintaining lightness and energy throughout the day. This dish is suitable for both everyday meals and special occasions, highlighting the subtle gastronomic aesthetics of Mediterranean cuisine.
1
Mix eggs, carrot, cilantro with chickpea flour in a large bowl (it should be a liquid batter); season with salt and pepper.
- Chicken egg: 4 pieces
- Carrot: 450 g
- Chopped cilantro (coriander): 1 glass
- Chickpea flour: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste
2
Heat 2 tablespoons of oil in a large (preferably cast iron) skillet over medium heat. Pour ½ cup of batter twice into the skillet, spreading it to a thickness of 1—1½ cm. Fry, occasionally rotating the skillet, until golden brown, about 3 minutes on each side. Transfer to paper towels to absorb excess oil. Repeat the same steps with the remaining batter, adding oil to the skillet as needed.
- Olive oil: 4 tablespoons
- Chickpea flour: 1 glass
- Carrot: 450 g
- Chicken egg: 4 pieces
3
Meanwhile, season the yogurt with salt and pepper. Mix the herbs with lemon juice and 1 tbsp of oil; season with salt and pepper.
- Yogurt: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste
- Mustard greens: 150 g
- Lemon juice: 1 tablespoon
- Olive oil: 4 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
4
Serve carrot pancakes with salad and yogurt.