I love these little cornmeal and carrot cakes. I started making then when Luke was first eating real food and liked anything in the form of cakes and anything that rhymed. Harasa is a made up word from the “harina” which is ground corn flour! They are actually filled with lots of goodness: garbanzo bean flour, flaxseed powder, and veggies. I whipped up a batch for us as a quick snack this afternoon. Sometimes I make them with zucchini too.
1/2 cup cornmeal
1/4 cup garbanzo bean (chickpea) flour
1/2 teaspoon baking powder
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
2 large carrots, grated
1/2 medium onion, grated
Make the flax eggs.
Grate the carrots and onions in the food processor. Mix all of the dry ingredients together. Then add the veggies and the rice milk. Mix well and season with a dash of salt.
Heat up the safflower oil in a large non-stick skillet, and using a tablespoon measure, add as many cakes as you can to fill up the skillet without letting them touch. Once they are crispy on one side, turn them over and let them get crispy on the other side. Drain on a paper towel. Let them cool off just a bit and then serve!