Peel carrots. Peel and wash potatoes and parsley root. Finely grate beetroot, carrots, potatoes and parsley root. Peel and finely dice onion. Mix oat flakes and vegetables, add egg.
Season with salt and pepper.
Coarsely crush the fennel seeds in a mortar. Wash parsley, shake dry and chop finely except for something to garnish. Wash and finely chop the chilli. Mix parsley, fennel seeds, chilli, cumin and lemon juice with the yoghurt, season with salt and pepper.
Form 12 roasts from the vegetable mass. Heat the oil in a pan. Fry the roasts in portions while turning. Serve with the spiced yoghurt and garnish with parsley.