Carrot “cakes” with spiced yoghurt


Makes 7-8

4 large eggs, beaten
450g carrots, peeled and grated
A handful of fresh coriander, chopped
20g rice flour
Salt and black pepper
2½ tbsp olive oil
250g natural yoghurt
¼ tsp cumin
100g rocket
1 tbsp lemon juice

  1. Mix the eggs, carrots, coriander and flour in a large bowl (the mixture will be loose); season well with salt and pepper.
  2. Heat two tablespoons of the oil in a large frying pan over a medium-high heat. Add two large scoops of the carrot mixture to the hot pan, pressing each to about a 1cm thickness. Cook for about three minutes until golden brown and crisp, then flip and cook for another two minutes. Keep the cakes warm in a low oven while you repeat this step using the rest of the batter.
  3. Meanwhile, season the yoghurt with the cumin, salt and pepper.
  4. Toss the rocket with the lemon juice and the remaining oil.
  5. Serve the cakes on a bed of rocket with the seasoned yoghurt for dipping.

Per Serving: 136kcals, 8.9g fat (2.2g saturated), 9.8g carbs, 4.7g sugars, 5.2g protein, 1.7g fibre, 0.112g sodium