Family friendly Entrees

Carrot cakes with harissa yoghurt

Name: Carrot cakes with harissa yoghurt
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 4
Ingredients: 5 (600g) carrots, sliced; 400g can chickpeas, rinsed, drained; 1/4 cup chopped coriander leaves; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 egg, lightly beaten; 1 tablespoon harissa (see note); 150g low-fat Greek-style yoghurt; 1 tablespoon olive oil; 200g bunch watercress, sprigs picked

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by Jill Dupleix

Food writer

Oct 03, 2015

Chickpeas bring nuttiness (and protein) to Jill Dupleix's sweet, spicy little carrot cakes. Serve them with harissa yoghurt and watercress or a crunchy green salad.

5 (600g) carrots, sliced
400g can chickpeas, rinsed, drained
1/4 cup chopped coriander leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
1 tablespoon harissa (see note)
150g low-fat Greek-style yoghurt
1 tablespoon olive oil
200g bunch watercress, sprigs picked

Method

1.

Cook carrots in a pan of simmering water for 20 minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with coriander, cumin, ground coriander and egg. Season. Use your hands to form into 8 balls. Chill for at least 30 minutes to firm up. Swirl the harissa through the yoghurt and set aside until ready to serve.
2.

Heat the oil in a large non-stick frypan over medium heat. Flatten the balls into patties and cook for 2-3 minutes each side until golden and hot. Serve with watercress and harissa yoghurt.