Harissa Carrot Cakes

Elena Duggan

Ingredients:

  • 600g Carrots, chopped (or leftover from the night before)
  • 400g can Chickpeas, drained and rinsed,1 bunch Coriander, leaves only
  • 20g Cumin, ground
  • 20g Coriander, ground
  • 2lge Eggs, free range, organic
  • 25g Harissa paste
  • White pepper to taste
  • Murray River salt to taste
  • EVOO
  • If mix is too moist, add up to 75g of falafel mix or GF bread crumbs

Dipping Sauce

  • 200g Greek yoghurt
  • Remaining coriander from above
  • 1 Lemon

Method:

  1. Place a pot of water over high heat and bring the boil. Place steaming basket on top and lid.
  2. Steam carrots until just tender and remove from heat. Place in a bowl and mash. Allow steam to escape and carrots to cool, striving to get them as dry as possible.
  3. Add chickpeas to carrots and mash together.
  4. Finely dice ¼ of the coriander leaves and add to the bowl along with the spices, harissa and egg.
  5. Combine thoroughly and using your hands form equal portioned balls, should make 8-10.
  6. Allow patties to cool whilst preparing the sauce.
  7. In a food processor, blitz lemon juice, remaining coriander leaves and yoghurt until smooth and vibrant green.
  8. In a large non-stick fry pan, heat oil to a medium high heat.
  9. Flatten chilled balls into a pattie shape and cook in batches for 2-3minutes each side until brown and crispy.
  10. Serve with coriander yoghurt and additional fresh leaves if desired.

Notes

  1. Well drained lentils can be used as an alternative to chickpeas

Health Notes:

  • Gluten free
  • Grain free
  • Low fructose/ sugar free (optional – sweet potato or cauliflower could be used as a lower carb alternative to carrot)
  • Nut free
  • Pescatarian
  • Dairy free, optional
  • Vegetarian
  • Vegan, optional –replace dairy yoghurt with coconut yoghurt

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