Carrot, Chilli and Coriander Griddle Cakes

Name: Carrot, Chilli and Coriander Griddle Cakes
Yield: Makes 12 to 18
Ingredients: 100 g (4 oz) plain flour; 2 free-range eggs; about 175 g (6 oz) raw carrot pulp or finely grated carrot; 300 mls (½ pint) milk; 1 green chilli, seeded and finely chopped; about 175 g (6 oz) raw carrot pulp or finely grated carrot; a few coriander leaves, shredded; 2 spring onions, trimmed and finely chopped; pepper; salt

Preparation info

Makes
12 to 18

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

I have often written about root vegetables and juicing. Here is a recipe for using up the pulp after making carrot juice.

Ingredients

2 free-range eggs
100 g (4 oz) plain flour
30

Side dish
Vegetarian
Spicy

Method

Make a smooth batter with the eggs, flour and milk, and then stir in the rest of the ingredients. Heat a griddle or heavy frying pan, greasing it as necessary, and drop soup spoons of the batter onto the hot surface. When the batter is dry on top, turn the griddle cake and cook the other side. Pile up the cakes on a plate set over a pan of simmering water to keep them warm. Serve them with some