Sig's Carrot Rosti with Garlic and Cress Dip

Name: Sig's Carrot Rosti with Garlic and Cress Dip
Cuisine: American
Ingredients: 500 grams Good quality fresh carrots; 1 box of mustard cress, regular size.; 3 fresh eggs; 6 to 7 tablespoons of plain flour; 1 pinch of cayenne pepper; 1 pinch of turmeric; 1/2 tsp of smoked paprika; 1 to 2 pinches of salt or salt substitute; 400 grams of natural yoghurt of choice; 2 to 3 cloves of garlic,

Sigrun @sigrun

German, living in England

I used up some carrots that I had , wanted something different .

Sigrun @sigrun

German, living in England

I used up some carrots that I had , wanted something different .

Saved

Ingredients

Carrot Rosti's
500 gramsGood quality fresh carrots
1 boxof mustard cress, regular size.
3fresh eggs
6to 7 tablespoons of plain flour
1 pinchof cayenne pepper
1 pinchof turmeric
1/2 tspof smoked paprika
1to 2 pinches of salt or salt substitute
Garlic Dip
400 gramsof natural yoghurt of choice
2to 3 cloves of garlic,

Saved

Steps

1

Make the simple dip by adding the minced or crushed garlic to the yoghurt. If there is any of the green little heart in the garlic remove this prior to mincing. You can also puree the garlic into the yoghurt. Cover and set aside in fridge until needed
2

Now scrub the unpeeled carrots and grate or rough blend them but don't make them to fine, they should still have substance (you can peel them if you want , I prefer not too for this recipe)
3

Cut and wash the cress, keep a little aside for garnishing
4

Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix.
5

Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used )
6

Take a tablespoon of the mix , add to the hot pan, flatten down a bit and cook 2-3 at the time in a pan
7

When golden brown to crisp remove and keep warm . When all are cooked serve with the garlic dip and a few sprinkling of the leftover cress.