Gluten-Free Carrot Pancakes

Cook Time 15 minutes

Servings 2

Ingredients

2 carrots, coarsely grated

2 tbsp rice malt syrup or honey
1 egg
½ cup ricotta
½ cup of chickpea flour or gluten-free cornflour
3 tbsp extra virgin olive oil
Salt and pepper

Sauce
1 cup of Greek yoghurt 
1 tsp hot chilli sauce

4 rashers of bacon
2 spring onions, white part only, finely chopped 
2 eggs, soft boiled for 6 minutes
1 tsp coriander, leaves picked 

Method

Place the carrot, rice malt syrup, egg and ricotta in a food processor and pulse 6-7 times to just bind. Add a pinch of salt and the chickpea flour and mix again until combined.

Heat oil in a non-stick pan over a medium-high heat. Fry approx. ½ cup of the carrot mixture for 1-2 minutes then turn over and cook for a further 1-2 minutes. Repeat the process to cook the remaining carrot pancakes.

Fry the bacon in a separate pan until crispy.

To make the sauce, combine the yoghurt and hot chilli sauce in a small bowl.

To serve, spoon and spread the sauce on the plates, top with pancakes, a soft-boiled egg and crispy bacon, spring onions and coriander.