Carrot Pancakes with Greek Salad Recipe
Carrot pancakes infused with fennel, cumin, and coriander, paired with a classic Greek salad of cucumber, tomato, feta, and olives, all tossed in a zesty lemon and oregano dressing.
Ingredients
Pancakes
- 0.5 tsp baking powder
- 1 whole carrots
- 1 tsp cumin seeds
- 0.5 tsp fennel seeds
- 1 whole fresh chilli
- 6 sprig fresh coriander
- 50 grams gram flour
- 1 tsp ground coriander
- 2 tbsp olive oil
- salt (to taste)
- 2 whole shallots
- black pepper (to taste)
Salad
- 60 grams black olives
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 30 grams feta cheese
- 1 whole red onions
Dressing
- black pepper (to taste)
- 0.5 tsp oregano (dried)
- 1 tsp fresh lemon juice
- 2 tbsp olive oil
- salt (to taste)
- caster sugar (to taste)
- 3 sprig fresh mint
Instructions
- peel and finely chop the shallot(s), wash and finely chop the fresh coriander, wash and finely chop the chilli, peel and grate the carrots, place all the ingredients in a bowl
- add the flour, baking powder, and spices to the bowl and mix together to form a thick batter, add a spot of water if necessary, season with salt and pepper, set a side
- squeeze the lemon(s). wash and finely chop the mint, mix the dressing ingredients together in a bowl
- wash the cherry tomatoes and then slice in half, place a cross on the top of the cucumber, then slice the cucumber to form quarters, cut the feta cheese into cubes, peel and chop the onion(s) finely, slice the olives, mix the salad ingredients together, add the salad dressing to the salad and mix
- heat the oil in the frying pan, take a spoonful of the batter and place in the frying pan to form the pancake, shallow fry on both sides till golden brown, cook for 5 minutes
- place 2 pancakes per person on a serving plate, add the Greek salad and serve
Tried this recipe?Let us know how it was!