Finnish Carrot Pancake With Cranberry Sauce

Ingredients

CARROT PANCAKE

• 1 1/2 cups grated carrots
• 1/2 cup grated onion
• 1/2 cup dry breadcrumbs or wheat germ
• 4 large eggs
• 1/4 cup milk
• 1/2 cup flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cumin
• 1 tablespoon sunflower oil
• salt and pepper

CRANBERRY SAUCE

• 12 ounces cranberries (fresh or frozen)
• 1/2 cup maple syrup
• 1 orange, juice and rind of, grated
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1 pinch cinnamon

Directions

1. 1

   TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.

2. 2

   Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly.

3. 3

   Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together.

4. 4

   Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp.

5. 5

   Slice and serve immediately with Cranberry Sauce.

6. 6

   TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.