Chop the parsley into small pieces. Remove the skin from the onion and chop into small pieces. Rinse the carrots, prepare them (e.g. peel them, remove woody parts and dirt) and grate them finely with a Bircher grater. Mix the grated carrots well with the flour, eggs, salt, chopped onions and herbs. Season with the herb salt. Form flat patties from this amount, similar to hamburgers.
Heat the clarified butter in the frying pan, and at a low temperature, toast the patties leisurely on both sides until they are nice and golden.
Yogurt dip: Stir the yogurt and cream together. Squeeze and add the garlic and season with a mix of herbs to taste.
Serve with seasonal vegetables.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!