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Nordic potato roesti with lentil patties and herb yoghurt
Dinner

Nordic potato roesti with lentil patties and herb yoghurt

Crispy potato roesti with small lentil patties and fresh herb yoghurt — a calm, Nordic everyday dish built on simple ingredients.

EverydayDinnerFamily TimeHealthy resetBælgfrugterVegetarian
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Rate:
1.0 (1)
55 min total
4 servings
Easy

Ingredients

servings
Units

  • Potato roesti

    • 14.1 oz Potatoes, coarsely grated
    • 2 stk Carrots, coarsely grated
    • 1 stk Onion, grated
    • 2 stk Eggs
    • 2 tbsp Flour or breadcrumbs
    • 1 tsp Salt
    • 1 knsp Pepper
    • 2 tbsp Butter or oil for frying

  • Lentil patties

    • about 0.6 cup Red lentils (uncooked)
    • 1¼ cup Water
    • 1 stk Onion, finely chopped
    • 1 fed Garlic, pressed
    • 1 stk Egg
    • 2 tbsp Flour or oats
    • ½ tsp Bouillon powder
    • 1 tsp Salt
    • 1 knsp Pepper
    • 2 tbsp Oil for frying

  • Herb yoghurt

    • about 0.8 cup Plain yoghurt
    • 1 tbsp Chives or fresh herbs, finely chopped
    • 0.5 fed Garlic, finely grated
    • ½ tsp Salt
    • 1 skv Lemon or apple cider vinegar

Instructions

  1. 1

    Cook the lentils

    1. Rinse the lentils thoroughly. Cook them in water for 10–12 minutes until tender but not mushy. Drain and let them steam dry for a couple of minutes.
    12 min
    Medium heat
    Pot
  2. 2

    Make the lentil patty mixture

    1. Place the cooked lentils in a bowl. Add onion, garlic, egg, flour or oats, bouillon, salt and pepper. Stir into a cohesive mixture.
    5 min
    Bowl
  3. 3

    Fry the lentil patties

    1. Heat oil in a pan over medium heat. Shape small flat patties and fry them 3–4 minutes per side until golden and firm. Place on a plate and keep warm.
    8 min
    Medium heat
    Pan
  4. 4

    Prepare the vegetables

    1. Grate the potatoes, carrots and onion. Squeeze out as much moisture as possible for crispy roesti.
    5 min
  5. 5

    Mix the roesti batter

    1. Place the vegetables in a bowl and mix with eggs, flour or breadcrumbs, salt and pepper until the batter just holds together.
    3 min
    Bowl
  6. 6

    Fry the roesti

    1. Heat butter or oil in a pan. Shape small roesti and fry them 4–5 minutes per side until golden and crispy.
    10 min
    Medium heat
    Pan
  7. 7

    Stir the herb yoghurt

    1. Stir the yoghurt with herbs, garlic, salt and lemon or vinegar. Adjust the seasoning — it should be fresh and slightly tangy.
    3 min
    Bowl
  8. 8

    Plate and serve

    1. Arrange the roesti on plates, top with lentil patties and serve the herb yoghurt alongside or on top. Finish with fresh herbs if desired.
    2 min

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Details

Nutrition

Calories

460kcal

Protein

22g

Fat

13g

Carbs

62g

Serving Size

350g

Dietary

Allergens

ÆgMælk

Serving

Suggestions

  • • Serve the rösti with lentil patties on top and the yoghurt on the side.
  • • Put lemon and extra herbs on the table so people can adjust at the end.

Drink Pairings

  • • Glass: Lemon water

Side Pairings

  • • Crisp salad

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the patties and rösti separately

Reheating

  • • Pan: Warm over medium heat until crisp. (Medium heat)

Tips

Preparation

  • • Squeeze the moisture out extra well for more crispiness.

Cooking

  • • Bake the patties for a lighter version.

Serving

  • • Serve with fresh lemon for extra acidity.

Variations

Flavor

  • More lemon
  • More garlic in the yoghurt
  • More herbs

Health

  • More greens
  • (bake the patties)

Method

  • Baked lentil patties

Toppings

  • Extra chives
  • Fresh herbs
  • Lemon on the table

Author

N

Nordmad

Nordisk hverdagsmad med ro.

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Comments

Author

N

Nordmad

Nordisk hverdagsmad med ro.