Ingredients (4 portions):

• 40 g linseed
• 40 ml water
• 450 g beetroot
• 1 carrot
• ½ leek stalk
• 1 clove of garlic
• ½ bunch parsley or
• basil, optional: marjoram
• 50 g semolina
• 50 g soft rolled oats
• 2 tbsp horseradish, freshly grated
• Pepper, salt
• 2 tbsp rapeseed oil
• 100 g curd cheese
• Wholemeal breadcrumbs as required

Dip:

• 50 g curd cheese
• 50 g yoghurt
• seasonal herbs
• salt, pepper

Preparation:
Place the ground linseed in a bowl with the water and leave to soak for approx. 15 minutes. Grate the cooked beetroot, preferably wearing gloves as the beetroot stains strongly. Peel the carrot and grate it too. Place the grated beetroot and carrot in a sieve and squeeze. Cut the leek in half lengthways and rinse under running water. Drain well and chop finely. Finely chop the garlic and parsley. Place the semolina, curd cheese, oat flakes and vegetables in a bowl. Add the horseradish and swollen linseed and knead the mixture well, season with salt and pepper and leave to soak for another 10 minutes. Then shape the mixture into eight patties. Heat the rapeseed oil in a non-stick frying pan. Roll the patties in the wholemeal breadcrumbs and fry for approx. 4-5 minutes on each side.
For the dip, mix the ingredients together and season to taste.

Tips:
The delicious patties are particularly suitable as vegetarian burger patties.