Lovely quick brunch or lunch idea for those sunny days.
INGREDIENS
2tbs Plain Flour
2tsp Cumin Powder
2 Eggs
2tbs Parsley
1tbs Garlic
1tbs Ginger
2 Large Carrots
1cup Peas (I used frozen)
1tbs Oil
Greek Yogurt
Pomegranate Seeds
Lime Wedge
METHOD
- Add the flour, cumin, parsley, eggs, garlic and ginger to a bowl and whisk to combine
- Peel and grate the carrots, then squeeze out the excess water
- Add to the bowl with the peas and mix until well combines (see photo)
- Now heat the oil in a frying pan over a medium heat
- Spoon some mixture into the pan, you may fit two or three in the pan. Cook for 3/4 minutes and flip
- Repeat until you have used all of your mixture
- Top with the yogurt and pomegranate seeds and sever with a lime wedge
- ENJOY!
