Carrot Pancakes

with Spicy Prawns and Broccolini

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low-carb
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low-carb
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Instructions

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1 Make pancakes

Preheat the oven to 200°C/180°C fan. Peel and grate the carrots. Peel and mince the garlic. Combine the grated carrots and garlic in a bowl. Add the eggs and olive oil. Season with salt. Stir well. Drain off any excess liquid. Spoon the mixture onto a lined baking tray so that it resembles small, individual pancakes. Bake in the oven for 15 min.

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2 Prep prawns

Meanwhile, drain the prawns on kitchen paper. Peel and crush the garlic. Add the prawns, garlic, chipotle (spicy!), salt, black pepper and oil to a bowl and give everything a good mix up. Set aside.

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3 Boil broccolini

Trim the broccolini and cook it in a pot of salted boiling water for 3 min or until tender. Drain once cooked.

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4 Fry prawns

Heat a pan over a medium-high heat. Once hot, fry the prawns for 1-2 min on each side or until cooked through (do not overcook them or they will go rubbery).

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5 Serve

Slice the red chilli into thin rings. Chop the coriander. Slice the limes into wedges. Top each carrot pancake with a dollop of labneh. Top with the prawnsred chilli (spicy!) and coriander. Serve the broccolini alongside. Garnish with a wedge of lime.

Tips for fussy eaters

Don't spice all of the prawns.

Pro tip

Marinate the prawns beforehand!

Hearty and perfectly spicy!

Cooking Time: 30 min

Cals 270 · Prot 32 · Carbs 18 · Fat 7

Gluten-Free

Ingredients

Number of people

Spicy prawns

Jumbo prawns 300 Grams
Garlic cloves 2 Pieces
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Pancakes

Carrot 3 Pieces
Eggs 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp

To serve

Tenderstem broccoli 150 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Labneh 100 Grams

Hearty and perfectly spicy!

Cooking Time: 30 min

Cals 270 · Prot 32 · Carbs 18 · Fat 7

Gluten-Free

Instructions

photo

1 Make pancakes

Preheat the oven to 200°C/180°C fan. Peel and grate the carrots. Peel and mince the garlic. Combine the grated carrots and garlic in a bowl. Add the eggs and olive oil. Season with salt. Stir well. Drain off any excess liquid. Spoon the mixture onto a lined baking tray so that it resembles small, individual pancakes. Bake in the oven for 15 min.

photo

2 Prep prawns

Meanwhile, drain the prawns on kitchen paper. Peel and crush the garlic. Add the prawns, garlic, chipotle (spicy!), salt, black pepper and oil to a bowl and give everything a good mix up. Set aside.

photo

3 Boil broccolini

Trim the broccolini and cook it in a pot of salted boiling water for 3 min or until tender. Drain once cooked.

photo

4 Fry prawns

Heat a pan over a medium-high heat. Once hot, fry the prawns for 1-2 min on each side or until cooked through (do not overcook them or they will go rubbery).

photo

5 Serve

Slice the red chilli into thin rings. Chop the coriander. Slice the limes into wedges. Top each carrot pancake with a dollop of labneh. Top with the prawnsred chilli (spicy!) and coriander. Serve the broccolini alongside. Garnish with a wedge of lime.

Tips for fussy eaters

Don't spice all of the prawns.

Pro tip

Marinate the prawns beforehand!

Ingredients

Number of people

Spicy prawns

Jumbo prawns 300 Grams
Garlic cloves 2 Pieces
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp

Pancakes

Carrot 3 Pieces
Eggs 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp

To serve

Tenderstem broccoli 150 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Labneh 100 Grams
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