Budget Potato, Swiss Chard and Red Lentil Bites with Warm Yogurt Paprika Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment paper.

2. 2

   Place the potato in a pot with enough water and a pinch of salt. Cook for 12 to 15 minutes, until tender. Drain well and mash into a rustic purée.

3. 3

   Meanwhile, cook the red lentils in another pot with water for 10 to 12 minutes, until soft but not falling apart. Drain very well to prevent excess moisture.

4. 4

   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Stir in 2 minced garlic cloves and the chopped Swiss chard stems and leaves. Add half of the sweet paprika, the ground cumin, a pinch of salt and black pepper. Cook for 4 to 5 minutes, until the chard softens and the moisture evaporates.

5. 5

   In a large bowl, combine the mashed potato, cooked red lentils, the sautéed chard mixture, the beaten egg, breadcrumbs and wheat flour. Adjust with the remaining salt and mix until you have a shapeable mixture. If it feels too soft, add a little more breadcrumbs.

6. 6

   With lightly damp hands, shape 12 small bites or patties and place them on the tray. Brush or drizzle with the remaining tablespoon of vegetable oil.

7. 7

   Bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until the bites are golden at the edges and firm.

8. 8

   For the warm dip, place the plain yogurt in a small saucepan over very low heat. Add 1 grated garlic clove, the lemon juice and the remaining sweet paprika. Warm for 1 to 2 minutes without boiling, stirring, just until lukewarm.

9. 9

   Serve the bites hot with the warm yogurt paprika dip on top or on the side.