Potato and carrot fritters with yogurt

Ingredients for 2 servings:

• 1 lime(s), alternatively 1/2 untreated lemon
• 150 g low-fat yogurt (1.5% fat)
• Salt
• black pepper
• ¼ tsp coriander, ground
• 1 tbsp sunflower seeds
• 200 g carrot(s)
• 300 g potatoes, mainly waxy
• 1 egg(s)
• 1 tbsp flour
• 2 tsp oil, for frying
• possibly coriander leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the limes in hot water, peel off a few shavings of zest, and set aside for garnishing. Finely grate the remaining zest. Squeeze out 1 tablespoon of the juice, stir it into the yogurt with the zest. Season with salt, pepper, and coriander, and chill. Roast the sunflower seeds in a non-stick pan over medium heat without fat until golden brown. Trim, peel, and grate the carrots. Peel, wash, and finely grate the potatoes. Mix the potatoes, carrots, and sunflower seeds with the egg and flour in a bowl. Season with salt and pepper. Brush a large non-stick pan with 1 teaspoon of oil. Add the potato mixture, tablespoon at a time, and flatten. Fry the fritters in batches on each side over medium heat for 4-5 minutes until golden brown, gradually adding the remaining oil to the pan. Serve the potato fritters with the lime yogurt. Serve with the lime zest and some coriander leaves, if desired. Tip: These pancakes taste best fresh and hot from the pan. You can also keep them warm on a baking sheet in a preheated oven at 100°C (75°C fan oven) until they’re all cooked. Per serving: 11 g protein, 8 g fat, 34 g carbohydrates.