Finnish Carrot Pancake With Cranberry Sauce

• 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

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

carrot, carrots, onion, breadcrumbs, eggs, milk, flour, thyme, ground nutmeg, ground cumin, sunflower oil, salt, cranberry sauce, cranberries, maple syrup, orange, ground ginger, ground cardamom, cinnamon

Taken from www.food.com/recipe/finnish-carrot-pancake-with-cranberry-sauce-136267 (may not work)