Make the simple dip by adding the minced or crushed garlic to the yoghurt. If there is any of the green little heart in the garlic remove this prior to mincing. You can also puree the garlic into the yoghurt. Cover and set aside in fridge until needed
Now scrub the unpeeled carrots and grate or rough blend them but don't make them to fine, they should still have substance (you can peel them if you want , I prefer not too for this recipe)
Cut and wash the cress, keep a little aside for garnishing
Mix all the other ingredients, inclusive most of the cress and stir in well. Do NOT add the garlic dip to this mix.
Heat a little oil or butter , just enough so that the Rosti won't stick to the pan ( spraying oil can be used )
Take a tablespoon of the mix , add to the hot pan, flatten down a bit and cook 2-3 at the time in a pan
When golden brown to crisp remove and keep warm . When all are cooked serve with the garlic dip and a few sprinkling of the leftover cress.
