BETA
Beet & Lentil Cakes with Dill Yogurt
Crisp-edged beet and lentil patties with cool dill yogurt and a sharp cucumber salad.
60 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Raw beetroot200 g
- Canned lentils300 g
- Onion60 g
- Egg1 whole
- Breadcrumbs70 g
- Olive oil1.5 tbsp
- Plain yogurt150 g
- Fresh dill10 g
- Cucumber250 g
- Apple cider vinegar2 tsp
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Egg, wheat, milk; check breadcrumbs
Method
Remove excess moisture
Wash the fresh produce. Heat the oven to 200°C / 400°F. Peel and finely grate the raw beetroot. Squeeze it firmly in a clean cloth. Drain and rinse canned lentils, then weigh out 300 g (the ingredient quantity is drained weight). Pat dry and mash about two-thirds of them in a bowl. Finely grate the onion and squeeze it too.
Shape
Mix the beet, lentils, onion, egg, breadcrumbs, half the salt and the pepper. Let stand for 10 minutes so the crumbs hydrate. Press into six compact patties about 8 cm wide and 1.5 cm thick.
Bake
Brush a lined tray with half the oil. Set the patties on it and brush the tops with the rest. Bake for 25–30 minutes, carefully turning after 18 minutes, until firm, browned at the edges and at least 74°C / 165°F in the centres.
Make the sides
Chop the dill and mix half with the yogurt and a pinch from the remaining salt. Thinly slice the cucumber and toss with the vinegar, remaining dill and salt.
Plate
Let the cakes stand on the tray for 3 minutes so they lift cleanly. Serve three per person with the dill yogurt and cucumber salad.
Squeezing the beet and onion is essential: excess juice makes fragile patties.
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