Savory Spiced Beet and Lentil Patties with Lemon Dill Tzatziki

Ingredients

• •2 medium beets, peeled and grated
• •1 cup cooked lentils
• •1/2 cup breadcrumbs
• •1/4 cup finely chopped red onion
• •2 garlic cloves, minced
• •1 tablespoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper (optional)
• •2 tablespoons fresh parsley, chopped
• •1 large egg, lightly beaten
• •2 tablespoons olive oil (for frying)
• •1 cup plain Greek yogurt
• •2 tablespoons fresh lemon juice
• •1 tablespoon fresh dill, minced
• •1/2 cucumber, grated and squeezed to remove excess water
• •Salt and pepper to taste

Instructions

1. 1

   Peel and grate the beets, then set them aside in a bowl.

2. 2

   In a large mixing bowl, combine the grated beets, cooked lentils, breadcrumbs, chopped red onion, minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), and chopped parsley. Mix well.

3. 3

   Add the lightly beaten egg to the mixture and stir until evenly combined. Season with salt and pepper to taste.

4. 4

   Shape the mixture into small patties, about 2-3 inches in diameter. You should get approximately 8-10 patties.

5. 5

   Heat the olive oil in a large skillet over medium heat. Once hot, add the patties in batches, cooking for 3-4 minutes on each side until golden brown and firm. Transfer to a plate lined with paper towels to drain any excess oil.

6. 6

   To make the Lemon Dill Tzatziki, combine the Greek yogurt, fresh lemon juice, minced dill, grated cucumber (squeezed to remove excess water), and a pinch of salt and pepper in a bowl. Mix until smooth and creamy.

7. 7

   Serve the beet and lentil patties warm, topped with a dollop of Lemon Dill Tzatziki or with the sauce on the side. Enjoy as a standalone dish, in pita bread, or over a bed of greens.