Instructions
Follow the steps and taste along the way.
Start roasting the squash
Preheat the oven to 220 °C. Cut the squash into cubes about 2 cm across and toss with 10 g of olive oil and 1 g of salt. Spread it in a single layer on a baking tray and roast for 10 minutes.
Prepare the patty mixture
Coarsely mash the chickpeas with a fork, leaving some whole pieces. Finely chop the spinach and grate the onion. In a bowl, mix everything with the oats, egg, cumin, smoked paprika, 1 g of salt and the black pepper. Leave to stand for 5 minutes so the oats can absorb the moisture.
Bake the patties
Shape the mixture into 6 small patties. Take the tray with the squash out of the oven, place the patties in the empty space and brush them with the remaining 5 g of olive oil. Bake for another 18 to 20 minutes at 220 °C, carefully turning the patties after 10 minutes. They should be firm and golden on both sides, and the squash should be tender with browned edges.
Mix the refreshing dip
Mix the skyr with the lemon juice, finely chopped dill, crushed garlic and the remaining 0.5 g of salt. Taste; the dip should be refreshingly tangy and mildly salty.
Serve
Divide half of the roasted squash and three chickpea patties between each plate. Serve with half of the dip. The patties have the best texture while still warm, with a browned surface.
