Chard and carrot rösti with cream cheese and tomato dip

Name: Chard and carrot rösti with cream cheese and tomato dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tomato; 2 stem(s) Parsley; 1/4 collar Chives; 150 g Herb cream cheese; 150 g Whole milk yoghurt; 4-5 leaves Swiss chard; 3 Carrots (about 100 g each); 3 TABLESPOONS Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Tomato
2 stem(s) Parsley
1/4 collar Chives
150 g Herb cream cheese
150 g Whole milk yoghurt
4-5 leaves Swiss chard
3 Carrots (about 100 g each)
3 TABLESPOONS Flour
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 TABLESPOONS Oil

Directions

1
Wash, clean and quarter the tomato and remove the seeds. Cut quarters into small cubes. Wash parsley and chives, dab dry and chop finely or cut into small rolls. Stir cream cheese with yoghurt until smooth, fold in herbs and tomato.
2
Clean, wash and cut the chard into strips. Peel, wash and roughly grate the carrots. Mix flour and eggs, season with salt and pepper. Fold in chard and carrots. Heat oil in portions in a pan.
3
Fry approx. 16 Rösti in portions on each side for 2-3 minutes at medium heat. Arrange Rösti and cream cheese dip on plates.