Carrot Pancakes with Yogurt Dip

Ingredients

• 600 g carrots (6 carrots)
• 200 g mostly waxy potatoes (3 mostly waxy potatoes)
• 2 Spring Onions
• 1 egg
• 40 g whole wheat flour (2 tbsp)
• Salt
• nutmeg
• 6 tsp olive oil
• 200 g yogurt (1.5% fat)
• 100 g cream cheese preparation (0.2% fat)
• a splash lemon juice
• Cayenne pepper
• 0.5 bunch Basil

Instructions

1. 1.

   Peel and grate carrots and potatoes coarsely. Wash, trim, and slice spring onions into rings.

2. 2.

   Mix spring onions with carrots, potatoes, egg, and flour well. Season with salt and freshly grated nutmeg.

3. 3.

   Heat oil in a pan. Drop spoonfuls of the carrot mixture, flatten them, and fry over medium heat for 2–3 minutes until golden brown. Flip and cook another 2–3 minutes. Remove pancakes from the pan and drain on kitchen paper.

4. 4.

   For the dip, whisk yogurt with cream cheese until creamy. Season with salt, lemon juice, and cayenne pepper, then pour into a bowl. Wash basil, pat dry, and cut into strips. Sprinkle dip with sea salt if desired. Enjoy carrot pancakes with yogurt dip.