Root vegetable patties with yogurt sauce

Serves 4

root vegetable patties
200 g potato
100 g parsnip
100 g carrot
50 g celery
50 g yellow onion
50 g leek
80 g bread crumbs
200 ml water
3 eggs
50 g parmesan cheese, grated
3 sprigs thyme
2 tbsp chili sauce
salt and black pepper

yogurt sauce
700 ml natural yogurt
50 ml chives
50 ml honey
3 tbsp chili sauce
black pepper

4 serves of barley grain

root vegetable patties
Peel and coarsely grate all the root vegetables and the onion. Let the bread crumbs swell in the water. Mix the root vegetables with the bread crumbs. Add eggs, spices, chili sauce and parmesan. Test-fry a little of the mixture. form patties and fry in a hot pan, 1 minute on each side. Finish in the oven, at 170° for 10 minutes.

yogurt sauce
Let the yogurt drain in a coffee filter. Finely chop the chives. Mix all the ingredients and add black pepper to taste.

Cook the barley grain as per instructions on package and serve with the patties. Drizzle with the yogurt sauce.

[Root vegetables like potatoes, turnips and swedes have always had a key role in Swedish and Finnish cooking. Onion however was initially used as a herb.]