This is one of my go to recipes for vegetables that are easily grated. I've done this with grated zucchini, potatoes, beets, and in this case, carrots. I admit, crispy is my favorite adjective to describe a main dish and this pancake is crispy.
This recipe is quick and easy; some nights that's exactly the type of dinner you need.
8 medium carrots, coarsely grated
4 eggs, beaten
1/3 cup chopped cilantro
1/4 chickpea flour or regular flour
salt and pepper
1 cup plain yogurt
juice from 1 lemon
1/3 cup diced onion
1 teaspoon cumin
1. Mix eggs, carrots, cilantro, onions, cumin, and flour into a large boil. Season with salt and pepper.
2. Heat a large skillet on medium-high heat. Add 3 tablespoons of olive oil and scoop 1/2 cup portions of carrots mixture into pan. The pancake will take at least 3 minutes on either side. Transfer to paper towels to drain.
3. These pancake are great with a mildly seasoned yogurt sauce. Mix whole milk yogurt or greek yogurt with lemon juice, salt, and pepper.
Top these pancakes with lightly seasoned arugula or sauteed kale.