Beetroot potato patties with yoghurt dip
TM6

Beetroot potato patties with yoghurt dip

4.3 (4 ratings)

Ingredients

  • 1 garlic clove
  • 40 g Cheddar cheese, cut in pieces
  • 1600 g water
  • 300 g waxy potatoes, fitting through hole in mixing bowl lid
  • 350 g beetroot, fitting through hole in mixing bowl lid
  • 5 tbsp olive oil
  • 1 egg yolk
  • ¼ tsp salt
  • 3 pinches ground pepper
  • 90 - 130 g breadcrumbs, plus extra for coating

Yoghurt dip

  • 150 g yoghurt
  • 1 tbsp olive oil
  • 1 tsp lime zest
  • 2 pinches salt
  • 2 pinches ground pepper
  • ½ bunch fresh parsley chopped, for garnishing

Nutrition
per 1 piece
Calories
616.5 kJ / 147.4 kcal
Protein
3.5 g
Carbohydrates
13.6 g
Fat
9 g
Saturated fat
2 g
Fiber
1.8 g
Sodium
186.8 mg

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