Carrot Pancakes with Salted Yogurt [Bulkbites.com]

• Servings: 4
• Time: 15 minutes

Eating carrots is extremely beneficial for our health. They are rich in vitamin C, vitamin A and calcium. They also supply us with beta carotene. Beta carotene gets absorbed in the intestine and gets converted into vitamin A. Other useful nutrients present in carrots include zinc, vitamin E, magnesium, phosphorous, manganese, folate, potassium and fiber. The phytochemicals and antioxidants present in them also helps in controlling blood sugar level and strengthening the immune system.

Nutrition

• calories: 253
• protein: 17
• carbs: 21
• fat: 12
• saturated fat: 2.1
• polyunsaturated fat: 1.41
• monounsaturated fat: 7.75
• cholesterol: 4
• sodium: 131
• potassium: 588
• dietary fiber: 4.07
• sugars: 10.81
• vitamin a: 1028
• vitamin c: 9
• calcium: 156
• iron: 0
• magnesium: 0
• complex carbs: 6.12
• other fats: 0.74

Ingredients

• 1 dash Sea salt
• 4 piece Egg white beaten
• 0.24 cup Chickpea flour (besan)
• 8 medium Carrots, raw
• 0.52 fl oz Lemon juice, raw
• 0.24 cup Coriander (cilantro) leaves, raw
• 1 cup Mixed Salad Greens
• 3 tablespoon Oil, olive, salad or cooking
• 1 dash Spices, pepper, black
• 1 cup Yogurt, plain, low fat, 12 grams protein per 8 ounce

Instructions

• In a large bowl, combine chickpea flour, cilantro, carrots and eggs. Season it with salt and pepper.
• Take a large skillet and heat 2tbsp oil in it.
• Pour 2 ½ cups of the carrot mixture in the skillet, lightly pressing it to form a pancake of ½” thick.
• Cook the pancake 3 minutes on both sides or until they are golden brown.
• Repeat the process for the remaining mixture. Transfer the pancakes to paper towels so that excess oil can drain away.
• In a small bowl, season yogurt with salt and pepper.
• In a separate bowl, toss greens with remaining oil and lemon juice. Season it with salt and pepper.
• Serve carrot pancakes with salted yogurt and salad. Serve immediately.