ZUCCHINI, CARROT & CHICKPEA PANCAKES WITH FRESH HERB SAUCE

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ZUCCHINI, CARROT & CHICKPEA PANCAKES WITH FRESH HERB SAUCE

Serves: makes 12 pancakes  All levels

Pancake ingredients:

> 6 small carrots, grated
> 1 zucchini, grated
> 1 red onion, chopped
> 1 boîte de pois chiches, égouttés
> 1 can chickpeas, drained
> 2 garlic cloves
> Fresh parsley
> Fresh chives, chopped
> 2 eggs
> 6 tbsp rice flour (or any other flour of your choice)
> 1 tsp ground cumin
> 1 tsp ground coriander
> ½ tsp turmeric
> ¼ tsp chili powder (or more depending on how spicy you like your food)
> 1.5 tsp salt
> Freshly ground pepper
> Rapeseed oil

Sauce ingredients:

> 2 tbsp crème fraiche
> Salt & pepper
> 2 tbsp natural yogurt
> Juice of ½ lemon
> Fresh coriander, chopped
> Fresh dill, chopped
> LLC chili oil to garnish

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).