Instructions
Follow the steps and taste along the way.
Start roasting the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 2 cm in size. Toss them with the olive oil and 0.7 g of salt, spread them out in a single layer on a baking sheet and roast for 10 minutes.
Prepare the patty mixture
Coarsely grate the zucchini and squeeze out the liquid thoroughly with your hands. In a bowl, mix the cottage cheese, eggs, rolled oats, peas, zucchini, 10 g of finely chopped dill, 0.5 g of salt and the black pepper.
Shape the patties
Line a baking sheet with parchment paper. Divide the mixture into 8 equal portions and shape them into patties about 1.5 cm thick. Arrange them on the baking sheet with a little space between each one.
Finish baking the potatoes and patties
After the potatoes have roasted for the first 10 minutes, put the baking sheet with the patties in the oven as well. Bake for another 25 minutes at 220 °C. Carefully turn the patties over after 13 minutes; they are done when firm on the surface and golden on both sides. The potatoes should have browned edges and a tender centre.
Prepare the dill cucumber and serve
Mix the skyr with the lemon juice and the remaining 5 g of chopped dill; add the remaining 0.2 g of salt. Cut the cucumber into thin half-moons and toss with the sauce. Serve the patties warm with the potatoes and cucumber.
