Swap out your go-to side for these easy, low-carb carrot pancakes, which taste great with just about everything.
INGREDIENTS
- 2 large eggs
- Kosher salt and pepper
- 12 oz. carrots (about 3 large)
- 1/4 c. panko bread crumbs
- 3 scallions, thinly sliced
- 1 red chile, seeded for less heat and thinly sliced
- 1 c. fresh cilantro
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
- 2 oz. feta cheese, crumbled
- Green salad, for serving
DIRECTIONS
1. In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.
2. Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile, and cilantro.
3. In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.
4. Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
5. Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.
PER SERVING 227 CAL, 16 G FAT (4.5 G SAT FAT), 106 MG CHOL, 477 MG SOD, 7 G PRO, 15 G CAR, 3 G FIBER