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Sig's Carrot Rosti With Garlic And Cress Dip Recipe

Sig's Carrot Rosti with Garlic and Cress Dip Recipe
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Prepare the ingredients before making Sig's Carrot Rosti with Garlic and Cress Dip in your home. Then, follow these steps below to serve Sig's Carrot Rosti with Garlic and Cress Dip for your family or friends.

Ingredients: Sig's Carrot Rosti with Garlic and Cress Dip

  • Carrot Rosti's
  • 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
  • Garlic Dip
  • 400 grams of natural yoghurt of choice
  • 2 to 3 cloves of garlic,

How to Make Sig's Carrot Rosti with Garlic and Cress Dip

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Sig's Carrot Rosti with Garlic and Cress Dip in your home by yourself.

    Step 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
  • Step 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)
  • Step 3
  • Cut and wash the cress, keep a little aside for garnishing
  • Step 4
  • Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix.
  • Step 5
  • Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used )
  • Step 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
  • Step 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.
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