The recipe is altered a little from www.beyondthepeel.net. Dip them in guacamole, or as the recipe suggests, make a mint & coriander yoghurt, and perhaps serve with pita. The kids will love them!
2 cups grated carrot
1/2 cup coriander or parsley
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp. sesame seeds
1 cup rolled oats
1/2 cup quinoa flour (recipe suggested pea/chickpea flour)
1/2 tsp masala spice (or curry powder)
1/2 tsp cumin
1/2 tsp turmeric
1 tsp salt
2 eggs beaten
1/2 cup water
Mix carrots, coriander, seeds & oats in a large bowl. Then mix in flour and spices. Then in goes the egg. Mix again. And finally pour in half the water. It should resemble a thick batter. If you think it”s too dry, add the remaining water, otherwise, you”re ready to cook!
Put some coconut oil in the bottom of a frying pan on low heat. Scoop 1/4 cup of the mixture in the pan, and flatten with a fork to form a circular shape. They won”t form balls, but be more like a pancake mixture. Cook for approximately 5 minutes each side.
Serve with either a salad, guacamole, or a yoghurt-based dip. And as the recipe suggested, a pita bread.