Carrot and Potato Rösti with Dill Sauce by Slight Pearl

Ingredients

• 300g (10 oz) potatoes, peeled and grated
• 300g (10 oz) carrots, peeled and grated
• 2 eggs, beaten
• 4 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil (for frying)
• 150g (5 oz) greek yogurt or sour cream (for sauce)
• 2 tbsp fresh dill, finely chopped (for sauce)
• 1 tsp lemon juice (for sauce)

Instructions

1. Squeeze the grated potatoes and carrots thoroughly in a clean kitchen towel to remove as much moisture as possible until ready to serve.
2. Combine the squeezed vegetables, eggs, flour, salt, and pepper in a large bowl and mix until well incorporated.
3. Heat olive oil in a large non-stick skillet over medium heat.
4. Drop spoonfuls of the mixture into the pan, flattening them slightly with a spatula to form 3-inch patties until ready to serve.
5. Cook for 4-5 minutes per side until the röstis are crispy and golden brown.
6. Prepare the sauce by whisking together the Greek yogurt, chopped dill, and lemon juice in a small bowl until smooth.
7. Serve the warm röstis immediately with the cool dill sauce on the side until ready to serve.