Root roasts with spiced yoghurt

Name: Root roasts with spiced yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

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
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
Season with salt and pepper.
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
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.