2 Small carrots
3 Cups of spinach
1 Purple onion
1 Tbsp of arrow-roots
2/4 Cup chickpeas flour
2/4 Cup alternative cream
Grate the carrots in one dish and the potato is another dish.
Then, take the water out of the potato by putting the grated potato in a linen and squeeze the liquid out.
Then, chop the spinach and onion; finally mix everything in a bowl.
Add the cream, then the flour bit by bit as you might need slightly less or slightly more.
When I have tried to do those little galettes, I got worried that it would not hold together. arrow-roots help to hold thing together.
Honestly, it did not look good! So I used emporte-piece.
Heat the pan with a bit of oil, use the emporte-piece just to form the galette, gently remove it. Cooked for 8 mins, put a plate on the pan and turned the pan over, then I could easily cook the other side of the galette without spoiling it.
In the end, it did look ok and tasted delicious !! I have also poured some coconut cream with spicy chili as I love spicy dished. The chili and coconut cream is a perfect sauce to add an extra taste to those galettes.