CARROT CAKES WITH HARISSA YOGHURT DIP

Updated: Aug 15, 2018


This is such an easy and tasty recipe and one that you could adapt by adding other vegetables or swapping the harissa to garlic or whatever else you fancy. You could even put these in your kids lunchbox although you may need to adjust the spice level. Serves 4 (makes 8 patties).


INGREDIENTS:

5 carrots (approx 600g)

400g can chickpeas, rinsed and drained

¼ cup chopped coriander leaves (I dislike coriander so I use parsley)

2 heaped tsp ground cumin

2 heaped tsp ground coriander

1 small egg lightly beaten

1tbs harissa*

150g plain Greek-style yoghurt

1 tbs olive oil

*Harissa is a North African chilli paste available from delis, gourmet food shops and some supermarkets. If you have trouble locating some, Coles sell harissa in dry spice form and you’ll find it with the other spices.


METHOD:

  1. Cook the carrots in a saucepan of simmering water for 20 minutes or until just tender.

  2. Drain and return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash.

  3. Transfer to a bowl, cool slightly then mix with the coriander, cumin, ground coriander and egg.

  4. Use your hands to form into 8 balls and chill for at least 30 minutes to firm up.

  5. Mix the harissa into the yoghurt and set aside until ready to serve.

  6. Heat the oil in a frying pan over a medium heat. Slightly flatten the balls into patties and cook for 2-3 minutes each side until golden and hot. Make sure you only flatten them slightly otherwise the patties won't hold together.

Enjoy!

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