Carrot cakes with harissa yoghurt
five carrots, sliced
four hundred grams can chickpeas, rinsed and drained
one quarter cup chopped coriander leaves
one teaspoon ground cumin
one teaspoon ground coriander
one egg, lightly beaten
one tablespoon harissa (Harissa is a North African Chili paste)
hundred grams Greek-style yoghurt
one tablespoon olive oil (I used coconut oil)
one// Cook carrots in a pan of simmering water for twenty minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with coriander, cumin, ground coriander and egg. Season. Use your hands to form into eight balls.
two// Chill in the fridge for at least thirty minutes to firm up. Swirl the harissa through the yoghurt and set aside until ready to serve.
three// Heat the oil in a large non-stick frying pan over medium heat. Flatten the balls into patties and cook for two-three minutes each side until golden and hot. Serve with a crunchy salad and the harissa yoghurt.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily