Carrot and Chickpea Patties with Potato Wedges and Yoghurt Sauce

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.

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.

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.

Serve the patties with the potato wedges and a generous dollop of the yoghurt sauce.