Carrot Cakes With Harissa Yoghurt

By Jill Dupleix

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Chickpeas bring nuttiness (and protein) to Jill Dupleixs sweet, spicy little carrot cakes. Serve them with harissa yoghurt and watercress or a crunchy green salad.

All you have to do is throw all your ingredients of Carrot Cakes With Harissa Yoghurt

  1. 5 (600g) carrots, sliced
  2. 400g can chickpeas, rinsed, drained
  3. 1/4 cup chopped coriander leaves
  4. 2 teaspoons ground cumin
  5. 2 teaspoons ground coriander
  6. 1 egg, lightly beaten
  7. 1 tablespoon harissa (see note)
  8. 150g low-fat Greek-style yoghurt
  9. 1 tablespoon olive oil
  10. 200g bunch watercress, sprigs picked

The instruction how to make Carrot Cakes With Harissa Yoghurt

  1. Cook carrots in a pan of simmering water for 20 minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with coriander, cumin, ground coriander and egg. Season. Use your hands to form into 8 balls. Chill for at least 30 minutes to firm up. Swirl the harissa through the yoghurt and set aside until ready to serve.
  2. Heat the oil in a large non-stick frypan over medium heat. Flatten the balls into patties and cook for 2-3 minutes each side until golden and hot. Serve with watercress and harissa yoghurt.

Nutritions of Carrot Cakes With Harissa Yoghurt

fatContent: 257.881 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 14 grams sugar
cholesterolContent: 11 grams protein
sodiumContent: 59 milligrams cholesterol

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