Crispy potato and carrot noodles

Name: Crispy potato and carrot noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 750 g Potatoes (floury cooking); 1 Egg (Gr. M); 3 TABLESPOONS light cream cheese (30 % fat in dry matter); 2-3 TEASPOONS Sesame; 2 (30 g) easy go. Tbsp. flour; 1/2-1 TEASPOON salt, white pepper; 2-3 TABLESPOONS Oil; 1-2 Garlic cloves; 150 g low-fat yoghurt; 3 TABLESPOONS light salad cream; 7-10 Tbsp Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
750 g Potatoes (floury cooking)
1 Egg (Gr. M)
3 TABLESPOONS light cream cheese (30 % fat in dry matter)
2-3 TEASPOONS Sesame
2 (30 g) easy go. Tbsp. flour
1/2-1 TEASPOON salt, white pepper
2-3 TABLESPOONS Oil
1-2 Garlic cloves
150 g low-fat yoghurt
3 TABLESPOONS light salad cream
7-10 Tbsp Lemon juice
7-10 Tbsp Parsley

Directions

1
Peel, wash and roughly grate the carrots and potatoes. Mix with egg, cream cheese, sesame, flour, salt and pepper. Form 8 cams with the help of two moistened tablespoons
2
Heat the oil in a coated pan. Fry the cams in it at low heat all around for 15-20 minutes until golden brown
3
For the dip, peel and chop the garlic. Mix with yoghurt and salad cream. Season to taste with lemon juice, salt and pepper. Pass the garlic dip to the potato and carrot noodles. Garnish with parsley. Serve with a green salad
4
- If you do not want to form cams, you can also bake flat buffers from the mass
5
- The cams get an exotic touch if you season the potato mass with ginger or curry