Dill Patties with Dandelion Dip

Ingredients

• 150 g fine oatmeal flakes
• 20 g dill (1 bunch)
• 1 Shallot
• 1 Garlic clove
• 2.5 tbsp olive oil
• 300 g small cucumber (1 small cucumber)
• 50 g Gouda cheese (1 piece; 45% fat in milk)
• 1 egg
• 20 g ground flaxseed (2 tbsp)
• 90 g whole wheat breadcrumbs
• Salt
• Pepper
• 0.5 lemon
• 10 g dandelion leaves (3 leaves)
• 250 g yogurt (3.5% fat)

Instructions

1. 1.

   Pour oatmeal flakes into a bowl, cover with twice the amount of boiling water, mix well and let soak for about 10 minutes.

2. 2.

   Meanwhile wash dill, pat dry and finely chop. Peel shallot and garlic and finely chop them. Heat 1 tsp oil in a small pan. Sauté shallot and garlic for 3 minutes over medium heat. Clean cucumber, wash it and grate roughly. Grate Gouda cheese.

3. 3.

   Mix oatmeal with egg, flaxseed, herbs, cucumber, cheese, shallot, garlic and breadcrumbs; season with salt and pepper. Add more breadcrumbs if needed to reach desired consistency.

4. 4.

   Shape the mixture into 12 patties and cook one by one. Heat 1 tsp oil in a pan for each batch. Fry 4 patties at medium heat, browning each side for 3–4 minutes. Repeat with remaining patties. Finish cooking patties in a preheated oven at 100 °C (convection 80 °C; gas: level 1) for 15 minutes.

5. 5.

   In the meantime squeeze half a lemon, wash dandelion leaves, pat dry and chop them. Combine with 1 tbsp lemon juice, yogurt, salt and pepper to make a dip. Serve patties together with the dip.