Root roasts with spiced yoghurt

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 Carrots
  • 250 g Potatoes
  • 2 Parsley roots
  • 200 g vacuum beetroot
  • 1 Onion
  • 125 g crunchy oats
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Fennel seeds
  • 2 stem(s) Parsley
  • 1 small red chili pepper
  • 1/2 TEASPOON Cumin
  • 7-10 Tbsp Juice of 1 lemon
  • 200 g Whole milk yoghurt
  • 4 TABLESPOONS Sunflower oil

Directions

  1. 1

    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.

  2. 2

    Season with salt and pepper.

  3. 3

    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.

  4. 4

    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.

Nutrition Facts

KCAL
350 kcal
CARBS
37 g
FATS
16 g
PROTEINS
11 g