I think, if you like the taste and it works for you – go for it.
I don’t mind what you call these, except make them, taste them and enjoy them!!
PS you should not forget the veggies just because it is a BBQ!!
1/2 cup sour cream (light is fine)
1 1/2 tsps cumin
1 tbls dill, finely chopped
Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.
5 Medium carrots, coarsely grated (about 600g in weight)
2 eggs, lightly beaten (you may only need 1, mine were of a small weight)
1 egg white, lightly beaten
1/3 cup plain flour, 50g
Combine carrot, egg, egg white and flour in a large bowl. Cook serving spoon size rostis on an oiled very hot BBQ plate until browned on both sides and cooked through. Drain on absorbent paper.
Note: I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.
Serve with sour cream mixture.
Try substituting the carrot with:
- Red potatoes (peel only of you want to)
- Sweet potatoes
Again, I think you should have a go at messing around with the recipe, add other ingredients as you desire and create your own tastes.
This is a very old favourite recipe from a very old Women’s Weekly cookbook!!
As always, happy tastings