Savory Parsnip Pancakes with Cilantro Yogurt

Ingredients

Parsnips

2 cups, grated

Eggs

2 large

All-purpose flour

1/2 cup

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Vegetable oil

3 tablespoons (for frying)

Fresh cilantro

1/4 cup, chopped (for garnish)

Greek yogurt

1 cup

Lemon juice

1 tablespoon

Instructions

1. In a large mixing bowl, combine the grated parsnips, eggs, flour, baking powder, salt, cumin, and coriander. Stir until all ingredients are well combined, and the mixture is slightly thick.
2. In a small bowl, mix the Greek yogurt with lemon juice and a pinch of salt. Set aside to let the flavors meld.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. For each pancake, scoop about 1/4 cup of the parsnip mixture onto the skillet. Flatten gently with a spatula to form a pancake shape, ensuring there is enough space between each pancake.
5. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
7. Serve the parsnip pancakes warm, topped with a generous dollop of cilantro yogurt and a sprinkle of fresh cilantro.