Spicy Pan-Fried Carrot Cakes

I’m a vegan!

No, wait, that’s just what I say when I have really good vegan food. This dish is seriously good. I’m glad I finally got around to making more Cashew Sour Cream since it completely makes this dish.

IMG_2193 IMG_2194
  • 4 Carrots, shredded
  • 1-2 t Fresh Cayenne, chopped
  • 1/4 C Cilantro, chopped
  • 1/8 C Chickpea flour
  • 2 Eggs, slightly beaten
  • 2 t Lemon Juice
  • 1 t Salt
  • 1 t Ground Black Pepper
  • 1-2 T Olive Oil

Mix everything but olive oil in a medium sized bowl and let sit for 30 minutes.

Heat oil in a large frying pan on high heat. Take 1/2 C handfuls of the mixture, squeeze out some of the liquid, form into patties and fry 5-6 minutes each side.

That’s it. Pictured here with Kale tossed with Olive Oil, Cashew Sour Cream and a little Sweet Corn Salsa.




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