Grate the carrots, chop the spring onions (or red onions), chop the coriander and mix in together.
Once combined in a big bowl, begin to add the flour tablespoon by tablespoon until you have a thick sticky consistency. If you over-flour you can add water to thin it out.
Once you are satisfied with your mixture heat half the rapeseed oil in a pan.
When hot scoop a large desert spoon size of the mixture in to the pan and gently squeeze down, cook until it begins to brown (this can be done in batches) then turn over and repeat.
Once both sides are browned place on to a paper towel to drain off any excess oil. Repeat the process until all the mixture is used and add the rapeseed oil if needed.
To make the sauce simply grate the garlic pieces in to the yoghurt, add a pinch of salt and drizzle in a little olive oil, mix together and serve with your carrot rosti.
Our thanks to www.goldhillorganics.com for providing this recipe to celebrate Organic September.