Instructions
Follow the steps and taste along the way.
Prepare the vegetables for roasting
Preheat the oven to 210 °C. Cut the potatoes into pieces about 2 cm in size and the beetroot into slightly smaller pieces. Spread them on a baking tray and toss with 25 ml olive oil, 2 g salt and 0.5 g black pepper. Roast for 35–40 minutes, turning the vegetables halfway through. They should be tender and browned at the edges.
Cook and drain the lentils
Rinse the lentils, put them in a saucepan and cover with 750 ml water. Bring to a boil and simmer gently for 10–12 minutes, until tender but still holding their shape. Drain thoroughly and leave for 5 minutes to allow excess steam to escape.
Shape the patties
Put the lentils in a bowl and mash about two-thirds of them with a fork. Stir in the egg, breadcrumbs, ground cumin, the remaining 3 g salt and the remaining 0.5 g black pepper. Leave the mixture to stand for 10 minutes, then shape it into 8 patties about 1.5 cm thick.
Fry the patties
Heat the remaining 20 ml olive oil in a large frying pan over medium heat. Fry the patties in batches for about 3–4 minutes on each side, until firm and golden brown. Transfer them to a plate; if cooking in two batches, let the oil heat up again between batches.
Finish the yogurt and serve
Mix the yogurt with the lemon juice, chopped dill, 1 g salt and finely grated garlic. Divide the roasted potatoes and beetroot among plates, add the lentil patties and serve with the yogurt dip. Serve warm so the patties stay crisp on the outside.
