Carrot pancakes with pesto and planted.kebab

Duration: 90 Min
Difficulty: Medium

Ingredients

How many people?
4
200g
flour
1
tsp salt
100ml
carrot juice
2.5
tbsp oil
1/2
tsp baking powder
1/2
tsp turmeric 
250g
planted.kebab
1
medium onion
optional
optional
Carrot green pesto
1
bunch of carrot greens
1
clove garlic
2
tbsp pine nuts
100ml
olive oil
Salt 
Yoghurt sauce
60g
vegan yoghurt (unsweetened)
1
clove garlic 
salt
pepper

Products in this recipe

planted.kebab
Original
Size
£ 7.99

Preparation

  1. For the patties, mix the flour, carrot juice, oil, baking powder, salt and turmeric in a bowl, work into a smooth dough with your hands and leave covered in the fridge for 15 minutes. 
  2. Then divide the dough into 4 balls and roll out thin and round. Bake the individual patties in a non-stick pan over medium-high heat until the dough bubbles, then turn them over.  Tip: To prevent the patties from drying out, you can store them in an airtight tin until serving.
  3. For the pesto, roast the pine nuts in a pan until golden brown. Then process together with the remaining ingredients using a blender or food processor to a uniform mass. 
  4. For the yoghurt sauce, press the garlic and mix with the vegan yoghurt. Add salt and pepper to taste.
  5. Peel and slice the onion. Heat the oil in a medium frying pan and sauté the onions. Add the planted.kebab and fry for 4 minutes until hot.
  6. Then spread the pancakes with the pesto, spread the planted.kebab on top and garnish with the yoghurt sauce. 
  7. Optional: Slice the blood orange, remove the peel if necessary. Decorate the patties with the blood orange slices and some rocket.

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