Bon Appetit + carrot pancakes

Bon Appetit is an American foodie mag I have been getting for about two years now. The recipes are amazing, the pictures stunning ( I actually get hungry just looking at them )  and I always feel like I am a bit ahead of the pack in a sneaky way, as I get to read about the latest and greatest food trends straight from America.

Recently I bought a kilo of carrots for one dollar, not knowing how I was going to get rid of my over abundance of carrots I looked through my magazines trying to find a solution, and sure enough I found the recipe for carrot pancakes with salted yoghurt .

Carrot Pancakes

4 eggs, whisked together
8 carrots, grated ( I have also used half carrots, half potatoes for something different)
1/3 cup coriander, chopped
1/4 cup rice flour (original recipe calls for chickpea flour, but rice flour works well and is easier to find)
salt and pepper to taste
3 Tbsp olive oil
1/2 cup of plain natural yoghurt
1 cup of  spinach, rocket or any type of lettuce
1 Tbsp lemon juice
flaky salt

Mix the carrots, eggs, coriander, flour and season with salt and pepper. Mixture will seem like it won't hold  together, but don't worry it will : ). Heat 2 Tbsp of the oil in a pan and on medium, high heat. Add a big scoop full of the carrot mix to pan and squish down to make a flat circular shape. Cook till golden on both sides, then place on a plate covered with paper towel to drain. Continue till all the mix is cooked adding extra oil when you need to. Meanwhile, add salt and pepper to the yoghurt till its seasoned to your liking. Toss the salad with the lemon juice and remaining 1 Tbsp of olive oil and season. Serve the pancakes with the salad and yoghurt, alternatively you could use the pancake as a delicious vegetarian patty in a burger.