Carrot pancakes with pesto and planted.kebab

Duration: 90 Min

Difficulty: Medium

Ingredients

How many people?

200g

flour

tsp salt

100ml

carrot juice

2.5

tbsp oil

1/2

tsp baking powder

1/2

tsp turmeric 

250g

planted.kebab

medium onion

optional

Carrot green pesto

bunch of carrot greens

clove garlic

tbsp pine nuts

100ml

olive oil

Salt 

Yoghurt sauce

60g

vegan yoghurt (unsweetened)

clove garlic 

salt

pepper

planted.kebab

Original

Size

£ 4.49

£ 4.49

For the patties, mix the flour, carrot juice, oil, baking powder, salt and turmeric in a bowl, work into a smooth dough with your hands and leave covered in the fridge for 15 minutes. 
Then divide the dough into 4 balls and roll out thin and round. Bake the individual patties in a non-stick pan over medium-high heat until the dough bubbles, then turn them over.  Tip: To prevent the patties from drying out, you can store them in an airtight tin until serving.
For the pesto, roast the pine nuts in a pan until golden brown. Then process together with the remaining ingredients using a blender or food processor to a uniform mass. 
For the yoghurt sauce, press the garlic and mix with the vegan yoghurt. Add salt and pepper to taste.
Peel and slice the onion. Heat the oil in a medium frying pan and sauté the onions. Add the planted.kebab and fry for 4 minutes until hot.
Then spread the pancakes with the pesto, spread the planted.kebab on top and garnish with the yoghurt sauce. 
Optional: Slice the blood orange, remove the peel if necessary. Decorate the patties with the blood orange slices and some rocket.