Maria Elia's Carrot Pancakes with Hummus and A Feta Salad

Name: Maria Elia's Carrot Pancakes with Hummus and A Feta Salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Turkish
Ingredients: 150g carrots, grated; 1 small onion, peeled and finely chopped; 2 green chillies, deseeded and finely chopped; 2tsp cumin seeds; 2tsp fennel seeds; 2tsp ground coriander; 2tbsp chopped coriander; 1tsp baking powder; 100g chickpea flour (besan or gram flour); 50g semolina; salt to taste; 3tbsp olive oil for frying; 200g carrots peeled; 4tbsp olive oil; pinch sea salt and freshly ground black pepper; 200g drained chickpeas; 1 garlic clove, peeled and finely chopped; ½ lemon, juice; 2tbsp tahini; 1tsp ground cumin; 1 bunch watercress; 1 orange; 1 punnet shiso (or any micro) sprouts; 1 punnet coriander sprouts (or use coriander leaves); 12 mint leaves, torn; 50g alfalfa shoots; 25g flaked almonds, toasted; pinch ground cinnamon; 50g feta, crumbled (or more to taste); 25ml sherry vinegar

Over a year ago 4,905 views

Prep: 35 mins

Cook: 25 mins

Serves: 4

Turkish Starter 👨‍👩‍👧‍👦 Family Food

Ingredients

150g carrots, grated
1 small onion, peeled and finely chopped
2 green chillies, deseeded and finely chopped
2tsp cumin seeds
2tsp fennel seeds
2tsp ground coriander
2tbsp chopped coriander
1tsp baking powder
100g chickpea flour (besan or gram flour)
50g semolina
salt to taste
3tbsp olive oil for frying
200g carrots peeled
4tbsp olive oil
pinch sea salt and freshly ground black pepper
200g drained chickpeas
1 garlic clove, peeled and finely chopped
½ lemon, juice
2tbsp tahini
1tsp ground cumin
1 bunch watercress
1 orange
1 punnet shiso (or any micro) sprouts
1 punnet coriander sprouts (or use coriander leaves)
12 mint leaves, torn
50g alfalfa shoots
25g flaked almonds, toasted
pinch ground cinnamon
50g feta, crumbled (or more to taste)
25ml sherry vinegar
2tbsp olive oil
1tsp dijon mustard
pinch sugar
1 garlic clove, peeled and crushed

Accompaniment

Description

This recipe is perfect as a light lunch, snack or starter. It can also be the basis for great party canapés.

Method

1
1. Preheat the oven to 200C/180C fan/400F/Gas 6. To make the pancakes, mix all the pancake ingredients except the olive oil together. Add 150ml-200ml water to form a thick batter.
2. Heat the oil in a small nonstick frying pan until hot, then spoon in a quarter of the batter and fry until golden on both sides, about 2 minutes each side. Repeat with the remaining mixture to make 4 x about 14cm pancakes in total. Leave to cool on a wire rack.
3. To make the hummus, cut the carrots into thin (5mm) slices, drizzle with
1 tbsp olive oil and season with salt and pepper. Place on a baking tray and roast for about 20 minutes or until softened. While still hot, put them in a blender with the remaining hummus ingredients and whiz to a smooth purée, adding a little water if too thick. Season again if necessary and refrigerate until needed. If you prefer, you can boil the carrots instead, just cook until tender and follow the recipe as above.
4. To make the salad, trim the watercress, removing any thick stems. Peel and segment the orange, removing all the pith and membranes. Combine all salad ingredients and toss together well. Whisk the dressing ingredients together with 25ml water and season to taste.
5. To assemble, reheat the pancakes in a warm oven, place on individual plates and top with the carrot hummus. Dress the salad with the sherry dressing and place on top of the hummus.