Sunday, May 05, 2013
I've been baking less sweets recently. I don't remember when I made a cake or cupcakes with a tall frosting for the last time. If I bake something sweet, it would probably contain honey instead of sugar and applesauce/bananas instead of butter. But to be honest, I can't describe how much I miss a fat, creamy and large cake. I guess it's time to check out the recipes and make one for myself. Ahh.. that's so dangerous. You see, I can't eat just one slice of cake. I can't eat just two. Sometimes even more. So it happens very often that my all day meals include cake, cupcakes and cookies. Sounds tempting, but not very healthy. And just because I can't survive without something sweet a day, I try to make things healthier.
And now about these carrot fritters. This is a super simple recipe. You need no more than 5 or 10 minutes to mix it up and enjoy a healthy and delicious breakfast, supper or any time you wish. I have been making veggie pancakes very often recently and have written down lots of recipes. So make a batch of these and wait for the next!
2small carrots, grated
2 garlic cloves, grated
1/2 onion, grated
2 eggs, lightly beaten
1 heaping tbsp whole wheat flour
1 heaping tbsp all purpose flour
pinch chilli powder
3/4 tsp salt, or to taste
olive oil for frying
sour cream, to serve
1) In a medium bowl, mix together the carrots, onion and garlic. Mix in the eggs.
2) Add in the flour, chilli powder and salt. Mix to combine.
3) Heat the oil in a skillet. Fry the pancakes until golden brown on both sides. Serve with sour cream.
Makes 4 pancakes.
Recipe by collecting memories