June 27, 2011
Carrot Burgers with Thai dip
500gr /1 lbs. of carrots, grated. Add
1 egg, beaten and
2 tbsp flour and
3 tbsp sesame seeds. Mix well and let rest for at least 10 minutes.
For the Thai dip take:
half a pack of yoghurt and
half a pack of either creme fraîche or sour cream. Mix well and add
2 tbsp of Thai seasoning paste and mix.
Now heat pan with about
3 tbsp of sesame oil and fry your burgers until cross from both sides. Be careful when turning them, they are a little fragile.
We served these with a side salad and some garlic bread.