Golden Black Sesame Carrot Teff Coins with lime coriander yogurt

Golden Black Sesame Carrot Teff Coins with Lime Coriander Yogurt 🥕🌿 These crisp little carrot coins are built for the snack plate: sweet grated carrot, nutty teff, black sesame, scallions and a cold lime coriander yogurt for dipping. The useful trick is squeezing the carrot well and keeping the coins small, so the outside browns quickly while the middle stays tender. Serve them as a vegetarian starter, a lunchbox add-on, or a light dinner with salad and warm flatbread. ✨ Yield: 4 servings Time: 35 minutes Ingredients: For the carrot teff coins: - 420 g carrots, peeled and coarsely grated - 3/4 tsp fine sea salt, divided - 160 g cooked teff, cooled, or 85 g teff flour - 2 large eggs - 4 scallions, finely sliced - 3 tbsp black sesame seeds, plus extra to finish - 2 tbsp chopped coriander stems or parsley - 1 small garlic clove, finely grated - 1 tsp ground cumin - 1/2 tsp smoked paprika - 1/4 tsp chilli flakes, optional - black pepper - 2-3 tbsp plain flour or chickpea flour, only as needed - 2-3 tbsp olive oil, for frying For the lime coriander yogurt: - 220 g thick Greek-style yogurt - finely grated zest of 1 lime - 1 1/2 tbsp lime juice - 3 tbsp finely chopped coriander - 1 tsp olive oil - 1/2 tsp honey or maple syrup, optional - pinch of salt To serve: - lime wedges - extra coriander leaves - extra black sesame - cucumber ribbons or salad leaves Method: 1. Put the grated carrot in a bowl with 1/2 tsp salt. Toss well and leave for 8-10 minutes. Squeeze firmly in a clean tea towel or with your hands over the sink until the carrot feels damp rather than wet. This keeps the coins crisp instead of soft. 2. Mix the squeezed carrot with cooked teff or teff flour, eggs, scallions, black sesame, chopped coriander stems, garlic, cumin, smoked paprika, chilli flakes if using, black pepper and the remaining 1/4 tsp salt. If the mixture feels loose, add flour 1 tbsp at a time until it clumps when pressed. 3. Shape into 16 small coins, about 5-6 cm wide and 1 cm thick. Chill them for 10 minutes if you have time; this makes them easier to turn in the pan. 4. Heat a thin layer of olive oil in a wide non-stick pan over medium heat. Fry the coins in batches for 3-4 minutes per side until deeply golden with crisp edges. Do not crowd the pan or they will steam. 5. Stir yogurt with lime zest, lime juice, coriander, olive oil, optional honey and a pinch of salt. Taste: it should be cool, bright and lightly salty. 6. Serve the hot carrot teff coins with cold lime coriander yogurt, lime wedges, extra sesame and coriander. Add cucumber ribbons or salad leaves if you want a fresher plate. 🥒 Serving and storage: - Best hot from the pan, while the edges are crisp. - Cooked coins keep for 2 days in the fridge. - Re-crisp leftovers in a dry skillet, air fryer or hot oven; avoid microwaving if you want texture. - The yogurt keeps separately for 3 days and is also good with roasted vegetables or grain bowls. Save this one for a simple vegetarian plate with proper crunch. 💚 Tasteloom.club