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- Mix the eggs, carrots, coriander and flour in a large bowl (the mixture will be loose); season well with salt and pepper.
- 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.
- Meanwhile, season the yoghurt with the cumin, salt and pepper. Toss the rocket with the remaining oil and lemon juice.
- 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
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