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Carrot Pancakes with Salted Yogurt
Carrot Pancakes with Salted Yogurt
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Recipe Details:
A light and diabetic-friendly vegetarian fritters that can serve as a breakfast, lunch, or dinner side dish.
Step 1 In a large bowl, beat the eggs with a whisk until smooth. Add flour and mix thoroughly so that there are no lumps. Step 2 Grate the carrots on a coarse grater, add finely chopped cilantro leaves, salt and pepper to the dough. Mix well. Step 3 Heat 2 tablespoons of vegetable oil in a frying pan. Spoon the dough into the frying pan with a tablespoon, forming thick pancakes. Fry the pancakes until dark golden brown for 3 minutes on each side. Put the ready pancakes on a paper towel rolled in several layers to remove excess oil. Step 4 Mix yogurt with salt and pepper. Step 5 Season the arugula with olive oil and lemon juice. Add salt and pepper. Step 6 Serve the pancakes with yoghurt and arugula salad sprinkled with sweet chili sauce. Bon appetite!
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