CARROT AND DILL ROSTI

1/4 cup light sour cream
1 teaspoon ground cumin
1 tablespoon chopped fresh dill
5 medium carrots, grated
1 egg, lightly beaten
1 egg white, lightly beaten
1/3 cup plain flour

Combine sour cream, cumin and dill in small bowl. (Can be prepared up to a day ahead. Cover and refrigerate overnight.)

Combine carrot, egg, egg white and flour in large bowl. Cook 1/4-cup measures of carrot mixture, in batches, on heated oiled barbecue plate, until rostis are browned both sides. Serve rostis with the sour cream mixture.