4 medium carrots, grated
5 tbsp chickpea flour
10 tbsp water (150 ml)
70 g mozzarella, grated
Salt & black pepper
3 hard-boiled eggs, grated
Fresh parsley, chopped
Spring onions, finely sliced
2 tbsp sour cream
80–90 g mozzarella
Salt & black pepper
Grate the carrots using a grater or a food processor. Mix the chickpea flour with water until smooth. Add this mixture to the grated carrots along with the mozzarella, salt and pepper.
The mixture should be moist, not dry.
Spread evenly on a baking tray lined with parchment paper.
Bake at 180°C (356°F) for about 25 minutes, until set.
Carefully remove the baking paper.
Mix all the filling ingredients in a bowl.
Spread the filling evenly over the carrot base.
Fold twice, then flip so the seam is underneath.
(Optional) Top with thin slices of cheese.
Bake again for 15 minutes, until the cheese melts and everything is set.
Slice and serve warm.
