Place the grated carrot, garlic, chili, lemonzest, eggwhites, flour, salt and pepper into a large bowl and mix well.
If it's too wet add a little more flour. Heat the oil in a large frying pan on medium heat. Make flat cookie sized forms with your hands and bake them in batches for about 2-4 minutes each side until golden and crispy. Serve with the yoghurt and lemon parts.