Carrot and sesame patties with yoghurt sauce
Preparation
To make the patties. Cut a carrot into thin strips and leave to steep for 5 to 10 minutes in a bowl with a pinch of salt. Wash and roughly grate the rest of the carrots. Cut the onions in half before slicing and crush or finely grate the garlic. Now knead everything together with the sesame and breadcrumbs to form a dough. Roll it out on a baking mat and cut out the patties. Heat a little olive oil in a non-stick frying pan and fry the patties on both sides until crispy and golden brown. To make the yoghurt sauce. Finely grate the ginger and roughly chop the coriander. Mix 1 tsp of ginger and 1 tbsp of fresh coriander with the rest of the ingredients and season to taste. Finishing touches. Serve the finished carrot patties with a little yoghurt sauce, toasted sesame, a few of the carrot strips and fresh coriander. Enjoy!
Recipe creation: Sebastian Copien
Serves 4
For the patties
- 400 g organic carrots
- 2 small onions
- 2 small cloves of garlic
- 2 tbsp sesame
- 12 tbsp breadcrumbs
- olive oil
- natural or sea salt
- ground pepper
For the yoghurt sauce
- 1 piece of ginger
- fresh coriander
- 150 g soya yoghurt
- 1 tbsp olive oil
- 1 tbsp lime juice
- natural or sea salt
- ground pepper
Additional ingredients
- a little fresh coriander or pea shoots and toasted sesame seeds to serve
