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Patties made from grated carrots and tinned chickpeas, served with oven-roasted potato wedges and a cooling dill sauce — a cheap, everyday dinner that also makes good next-day lunch leftovers.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Kartöflubátar
Buff
Jógúrtsósa
Potato wedges
Preheat the oven to 220°C conventional or 200°C fan. Cut the potatoes into wedges, toss with oil, paprika and a little of the salt, and spread on a baking tray. Roast for 25–30 minutes, turning once, until golden-brown and tender all the way through.
Patties
While the potatoes are in the oven, start the patties: coarsely grate the carrots and squeeze the liquid out in a clean kitchen towel. Drain and rinse the chickpeas, then mash roughly with a fork or potato masher — they should stay chunky, not turn into a smooth paste.
Mix the chickpeas, carrots, egg, oatmeal, garlic, cumin and the remaining salt and pepper together in a bowl. Stir well and let the mixture sit for 8–10 minutes so the oatmeal has time to absorb the moisture.
Shape the mixture into eight patties, about 2 cm thick.
Heat oil in a pan over medium heat and fry the patties for 3–4 minutes per side, in two batches if they don't fit without touching, until golden-brown on the outside and cooked through with no raw centre.
Sauce
While the patties fry, stir the skyr together with the dill, lemon juice and a little salt and pepper in a small bowl. Taste and adjust the seasoning.
Serving
Serve the patties with the potato wedges and a generous dollop of the yoghurt sauce.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
651
kcal
Calories
34.2
g
Protein
9
g
Fat
112.7
g
Carbs
19.4
g
Fiber
The patties keep in the fridge for up to two days and reheat well in a pan or a low oven — worth doubling the batch for next day's lunch. Make the yoghurt sauce fresh, as it separates a little on standing.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
