Swedish Beetroot and Oat Patties with Dill Potatoes

Method

1. 1Peel and boil the potatoes in salted water for 18-20 minutes until easily pierced with a fork. Drain and toss with finely chopped dill.
2. 2In a bowl, mix rolled oats with 100 ml warm water and dijon mustard; let it swell for 10 minutes.
3. 3Peel and finely grate the raw beetroot and yellow onion; mince the garlic clove. Stir the vegetables into the oat mixture along with 5 ml salt and black pepper until a workable batter forms.
4. 4Shape the mixture into 8 flat round patties using damp hands.
5. 5Heat rapeseed oil in a non-stick frying pan over medium heat. Fry patties for 5-6 minutes per side until crisp and heated through, then serve alongside the dill-tossed potatoes.