Carrot Pancakes with Feta and Cumin

Ingredients

Flour 4 tbsp

Baking powder 1/4 tsp

Cumin 1 tsp

Egg 1 tsp

Carrots 125 g

Onion

Feta cheese 50 g

Vegetable oil

For the sauce:

Plain yogurt 200 ml

Cilantro 2 tbsp

Salt

Pepper

Sauce. Mix the yogurt and cilantro, season to taste with salt and ground black pepper, and set aside.

Peel and coarsely grate the carrots. Finely chop the onion. Crumble the feta. In a bowl, mix the flour, baking powder, cumin, egg, and 2 tablespoons of water until a smooth paste forms. Add the onion, carrot, and feta cheese, season with salt and pepper, and mix thoroughly.

Heat 2-3 tablespoons of vegetable oil in a frying pan. Drop the carrot mixture into the pan by tablespoonfuls, pressing lightly with the back of the spoon. Fry the pancakes for 2-3 minutes on each side until golden brown.

Drain on paper towels to absorb excess oil. Serve with yogurt sauce, pita bread or any flatbread, and a green salad.

Enjoy!