Carrot pancakes with salted yoghurt

Since I made the decision to get rid of my car, my grocery buying habits have changed. Rather than a big weekly shop, I tend to go more regularly, every couple of days even, on an as-needs basis. A friend of mine described this as "very European" which makes it sound more glamorous than the reality of "there are only so many tins of tomatoes/pumpkins/bags of rice I can carry at once". Another six year old friend of mine (who technically wouldn't call herself a friend as kids can't be friends with adults apparently) recently opened my fridge, scrutinised its contents (or lack thereof) and proclaimed that I needed to go shopping. Though my fridge might be frequently bare, there are some things that are pretty permanent residents. Carrots for one. Greek yoghurt for two. Eggs for three. All these things last for ages which for someone lugging groceries home on foot, is nothing but good news.

A bit like an Indian pakora, these carrot pancakes - from LA café Sqirl, the recipe for which I came across in this month's Bon Appétit - are an explosion of colour and flavour. The carrots are sweet, the yoghurt tangy, smooth and salty, complementing the crispy crunch of the pancake and the peppery bite of the rocket. And best of all, all I had to get from the shops to magic them from the pages of a magazine to my plate was rocket and coriander. Both of which are an easy carry home. Win win.

Carrot pancakes with salted yoghurt
Adapted from a recipe from LA café Sqirl, as published in Bon Appétit

Thanks to chickpea flour, these are gluten-free, so a good one to add to your repertoire if you've got anyone to entertain with that particular dietary intolerance.


4 large eggs, beaten to blend
1 lb (450g) carrots (about 8 medium), grated coarsely 
1/3 cup chopped coriander (cilantro)
1/4 cup chickpea flour
flaky sea salt and fresh pepper
2 tablespoons (or more) olive oil
1 cup plain yoghurt
1 cup rocket (or other spicy greens like watercress or baby mustard greens)
1 tablespoon lemon juice


Mix eggs, carrots, coriander and chickpea flour in a large bowl and season with salt and pepper.

Heat a good tablespoon of oil in a large cast iron skillet over medium high heat. Scoop two half cupfuls of pancake mixture into skillet, pressing each to 1/2 " (a bit more than a centimetre) thickness. Cook, rotating skillet occasionally for even browning til pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain and repeat to make two more pancakes, adding more oil to the skillet if needed.

Meanwhile, season yoghurt with salt and pepper. Toss greens with lemon juice and half a tablespoon of olive oil. Season to taste.

Serve carrot pancakes with salad and salted yoghurt, scattered with sea salt and freshly ground pepper.