Carrot “cakes” with spiced yoghurt

Carrot cakes Easy Food
Makes 7-8
4 large eggs, beaten
450g carrots, peeled and grated
1small handful of fresh coriander, chopped
20g rice flour
Sea salt and black pepper
3 tbsp olive oil, divided
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 two minutes. Keep the cakes warm in a low oven while you repeat with the rest of the batter.
  3. Meanwhile, season the yoghurt with the cumin, salt and pepper. Toss the rocket with the remaining oil and lemon juice.
  4. Serve the cakes on a bed of leaves with the seasoned yoghurt for dipping.

Per serving: 182kcals, 11.9g fat (2.9g saturated), 13g carbohydrates, 6.3g sugars, 7g protein, 2.2g fibre, 0.123g sodium