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ZUCCHINI, CARROT & CHICKPEA PANCAKES WITH FRESH HERB SAUCE |
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Pancake ingredients:
> 6 small carrots, grated Sauce ingredients:
> 2 tbsp crème fraiche |
Directions: | |
1 | Mix the drained chickpeas, the garlic and parsley leaves in a food processor. 2 | Transfer to a large mixing bowl. 3 | Add all of the rest of ingredients and mix well with your hands. 4 | Form small patties with your hands and reserve. 5 | Mix all the ingredients of the sauce together in a small bowl. 6 | Heat a little bit rapeseed oil in a frying pan (not a lot). 7 | Fry the patties on both sides until golden brown. 8 | Once fried transfer to a paper towel to soak off any excess oil. 9 | Serve with the fresh herb sauce and some LLC chili oil (optional). |
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> Enjoy! |