A recipe by woman’s day.
A different take on a side dish that’s easy and low carb!
These carrot pancakes are heart-healthy recipes perfect for dinner, making eating healthy simple.
INGREDIENTS
2 large eggs
Kosher salt and pepper
12 oz. carrots (about 3 large)
1/4 c. panko bread crumbs
3 scallions, thinly sliced
1 red chile, seeded for less heat and thinly sliced
1 c. fresh cilantro
2 tbsp. fresh lime juice
3 tbsp. olive oil
2 oz. feta cheese, crumbled
Green salad, for serving
DIRECTIONS
In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.
Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile, and cilantro.
In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.
Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.