Carrot and chickpea pancakes

150g chickpea (gram) flour
230ml milk of your choice
2 tbsp olive oil
2 carrots
ghee or coconut oil
Mixed salad leaves
8 cornichons
1 green chilli
A few sprigs of fresh parsley
A few sprigs of fresh dill
4 tbsp cottage cheese or Greek yogurt
½ tbsp Worcestershire sauce
A dash of chilli sauce
The zest of half an unwaxed lemon
  • Sift the chickpea flour and a generous pinch of salt and freshly ground black pepper 
  • Whisk in milk and olive oil and let the mixture sit, covered, while you make your sauce
  • Finely chop the cornichons and the green chilli. Chop the leaves of the parsley and dill. Put all this into a small bowl with the cottage cheese, Worcestershire sauce, chilli sauce and lemon zest. Mix well and season with salt and pepper to taste
  • Scrub and grate the carrots and stir them into the batter
  • Place a large non-stick frying pan on a high heat and add a teaspoon of ghee or coconut oil
  • Add the batter and allow it to cook for 4-5 minutes, until the pancake is set around the edges and starting to brown and crisp
  • Place a plate on top of the pancake then cover your hand with a tea towel and flip the pancake onto the plate
  • Slide off the plate back into the pan and cook on the other side for 4-5 minutes
  • Cut the pancake into slices and top with salad leaves and spoonfuls of the sauce, drizzled with extra chilli sauce, to taste
Original Source: 

Anna Jones