Name: Carrot cakes with harissa yoghurt
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 1
Cuisine: african
Ingredients: 600g carrot; 400g can chickpeas, rinsed, drained; 62.50 ml chopped coriander leaves; 5.00 gm ground cumin; 2 tsp ground coriander; 1 egg, lightly beaten; 20.00 ml harissa (see note); 150g low-fat Greek-style yoghurt; 18.20 gm olive oil; 200g bunch watercress, sprigs picked

Carrot cakes with harissa yoghurt

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Prep Time:
55 minutes

Cook Time:
25 minutes

Total Time:
80 minutes

Elevate your meal with Jill Dupleix's carrot chickpea cakes, paired perfectly with harissa yogurt and fresh greens.

Ingredients:

600g carrot
400g can chickpeas, rinsed, drained
62.50 ml chopped coriander leaves
5.00 gm ground cumin
2 tsp ground coriander
1 egg, lightly beaten
20.00 ml harissa (see note)
150g low-fat Greek-style yoghurt
18.20 gm olive oil
200g bunch watercress, sprigs picked

Instructions:

Simmer carrots in water for 20 minutes until tender. Drain, briefly reheat to remove excess liquid, then add chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix in coriander, cumin, ground coriander, and egg. Season mixture. Shape into 8 balls using your hands. Chill for at least 30 minutes to firm up. Swirl harissa into yoghurt and set aside for serving.
Heat oil in a spacious non-stick pan over medium heat. Shape the balls into patties and cook for 2-3 minutes on each side until golden and heated through. Enjoy with a side of watercress and harissa yogurt.

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