Root vegetable patties

with yogurt sauce Root vegetables like potatoes, turnips and swedes have always had a key role in Swedish and Finnish cooking. Onion however was initially used as a herb.  

  • Root vegetable patties with yogurt sauce

  • Serves 4

  • root vegetable patties
    200 g potato
    100 g parsnip
    100 g carrot
    50 g celery
    50 g yellow onion
    50 g leek
    80 g bread crumbs
    200 ml water
    3 eggs
    50 g parmesan cheese, grated
    3 sprigs thyme
    2 tbsp chili sauce
    salt and black pepper

  • yogurt sauce
    700 ml natural yogurt
    50 ml chives
    50 ml honey
    3 tbsp chili sauce
    black pepper

  • 4 serves of barley grain

  • root vegetable patties
    Peel and coarsely grate all the root vegetables and the onion. Let the bread crumbs swell in the water. Mix the root vegetables with the bread crumbs. Add eggs, spices, chili sauce and parmesan. Test-fry a little of the mixture. form patties and fry in a hot pan, 1 minute on each side. Finish in the oven, at 170° for 10 minutes.

  • yogurt sauce
    Let the yogurt drain in a coffee filter. Finely chop the chives. Mix all the ingredients and add black pepper to taste.

  • Cook the barley grain as per instructions on package and serve with the patties. Drizzle with the yogurt sauce.

  • [Root vegetables like potatoes, turnips and swedes have always had a key role in Swedish and Finnish cooking. Onion however was initially used as a herb.]