Preheat the oven to 100 ° C (fan oven 80 ° C). Peel the potatoes and carrots with a peeler, wash and roughly grate.

Wash the chives, pat dry and cut into fine rolls. Mix the potatoes, carrots, egg, half of the chives and all the spices well.

Heat some oil in a pan and fry small hash browns in it, keeping each one warm.

Mix the yoghurt with the remaining chives, cut into rolls. Season with salt and pepper and serve with the vegetable rosti.