RECIPE: Carrot Pancakes with Yogurt-Avocado-Dill sauce

Original recipe: Carrot Pancakes with Salted Yogurt

This recipe was almost perfect to begin with!  The only things I changed were to use ingredients I had on hand, in February.  See my comments in red.  I also changed the sauce from salted yogurt to avocado dill.

Using coarsely grated carrots, they don't get cooked all the way, so the pancakes have some toothsomeness, which we liked.  The second time I made them, I used juicer pulp (carrot, beet and greens) and they were much softer but the greens pulp was stringy and that was unappetizing.  I would definitely use pulp again, but not greens pulp unless I chopped the greens finely. 

Makes 6 pancakes

• 4 large eggs, beaten to blend
• 1 pound carrots (about 8 medium), peeled, coarsely grated  (I used 1# after peeling)
• ⅓ cup chopped fresh cilantro (I used frozen, was delicious)
• ¼ cup chickpea quinoa flour
• Kosher Himalayan Pink salt and freshly ground black pepper
• 3 tablespoons (or more) olive oil lard, tallow or ghee, plus 1 T. EVOO divided
• 1 cup plain whole yogurt or sour cream
• 1 avocado, mashed
• 1 teaspoon chopped dill 
• 1 cup spicy greens (such as baby mustard greens, watercress, or arugula) (I used carrot greens)
• 1 tablespoon fresh lemon juice
• Flaky sea salt (such as Maldon)  Himalayan Pink Salt

·          
Mix carrots, cilantro, flour, salt and pepper  in a large bowl.  Add eggs, and let rest for 10-15 minutes to hydrate flour (mixture will be loose).

Heat 2 Tbsp. EVOO lard/tallow/ghee in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. 

Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed. (I made 6 pancakes and had to rotate them IN the pan to get them to brown evenly.  They are very loose, so use a large spatula, and let them get crispy before moving them.)

·          

Meanwhile, season mix yogurt with avocado, dill, kosher salt and pepper. 

Toss greens with lemon juice and remaining 1 Tbsp. EVOO; season with kosher salt and pepper.

·        

Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.