Cress and carrot fritters with yogurt sauce

Ingredients for 4 servings:

• 500 g carrot(s)
• 3 eggs
• 6 tbsp flour
• 1 box of cress
• salt and pepper
• Paprika powder
• 8 tbsp oil for frying
• 400 g low-fat yogurt
• 3 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with pan-fried dishes, but also on its own as a vegetarian main course.

Peel and grate the carrots or dice very finely. Mix with the eggs and flour. Cut the cress from the bed and wash it very carefully. Fold it evenly into the carrots. Season generously with the spices (really generously, otherwise the sweetness of the carrots will be too strong). Heat the oil in a pan and fry 9-12 fritters (depending on the size of the carrots) one after the other. Cook for about 4-8 minutes per side, depending on the thickness of the fritters. Mix the yogurt with the crushed garlic, season with salt and pepper, and serve separately. The fritters go well with pan-fried dishes without sauce, but can also be eaten on their own. In this case, please double the quantities for a main course serving four people. The amount for the dip remains the same.