Chickpea Patties with Roasted Squash and Lemon Skyr Dip

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.