Carrot Pancakes

with Spicy Prawns and Tenderstem Broccoli
Calorie smart
Hearty and perfectly spicy!
Cooking time: 40 min
Cals 446 · Prot 41 · Carbs 25 · Fat 19
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Spicy prawns

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


3 Piece
2 Piece
Olive oil
2 Tbsp
0.5 Tsp

To serve

Tenderstem broccoli
150 Grams
Large red chilli
1 Piece
Fresh coriander
15 Grams
1 Piece
200 Grams


1 Make pancakes
Preheat the oven to 200°C/180°C fan. Peel and grate the carrots. Place them in a colander and sprinkle with salt. Leave in the sink for 2 min. Squeeze out any liquid from the carrots. Add the carrots to a bowl with the eggs and mix. Spoon the mixture onto a lined baking tray so that they resembles small, individual pancakes. Drizzle with oil and bake for 15 min.
2 Prep prawns
Meanwhile, drain the prawns on kitchen paper. Add the prawns, garlic powder, chipotle (spicy!), salt, black pepper and oil to a bowl and give everything a good mix up. Set aside.
3 Boil broccoli
Trim the tenderstem broccoli and cook it in a pot of salted boiling water for 3 min or until tender. Drain once cooked.
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.
5 Prep toppings
Slice the red chilli into thin rings. Chop the coriander. Slice the limes into wedges. 
6 Serve
Top each carrot pancake with a dollop of labneh. Top with the prawnsred chilli (spicy!) and coriander. Serve the tenderstem broccoli alongside. Garnish with a wedge of lime.
Tips for fussy eaters
Don't spice all of the prawns.
Pro tip
In a rush? Use a food processor to grate your carrots. Marinate the prawns beforehand!

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