Thai carrot pancakes with creamy coconut yogurt and peanut satay dip
These pancakes are so scrummy and can be made with most winter and root vegetables. They are made with carrot but courgette, bell peppers, sweet potatoes, parsnip, butternut squash etc. would work too!
For the pancakes, I used:
2 large carrots grated
5 tbsp. buckwheat flour (you can use any flour*) + 1 tsp baking powder
1 large egg
Half a bunch of coriander and half a bunch of Thai basil (optional), finely chopped
3 tbsp. of finely chopped spring onions
2 cloves of garlic, finely chopped
1 tbsp. of Thai curry paste (I used Thai Tom Ka paste because it’s the only paste I had but red or green paste would work well too)
1 tbsp. each of fish sauce (this is by far the best fish sauce) and coconut aminos (or soy sauce)
Optional: finely chopped red pepper
Some ghee, butter, coconut or avocado oil for frying
*if you’re using coconut flour, add more of the liquid ingredients
For the creamy coconut yogurt dip, I used:
2 tbsp. coconut yogurt
3 tbsp. peanut butter - I used the Manilife deep roast for that amazing deep roast flavour
0.5 tbsp. each of coconut aminos, mirin and rice vinegar (the mirin adds a bit of sweetness so if you don’t use mirin, add your desired sweetener)
Optional: harissa paste, sriracha or other hot sauce. Try my favourite clean hot sauce.
Mix all pancake ingredients in a bowl and heat a bit of fat in a frying pan. Scoop generous heaped tablespoons of the mixture into a frying pan. Cook for about 1-2 minutes on each side.
Serve with cucumber and coriander leaves!
