Finnish Carrot Pancake With Cranberry Sauce - cooking recipe

Ingredients

CARROT PANCAKE
1 1/2 cups grated carrots
1/2 cup grated onion
1/2 cup dry breadcrumbs or 1/2 cup 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

Preparation

TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.
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.
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.
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.
Slice and serve immediately with Cranberry Sauce.
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.