Golden Potato Oat Patties with Creamy Lemon Yogurt Sauce

Instructions

1. 1

   1. Grate the potatoes and place them in a clean kitchen towel. Squeeze them very well to remove as much liquid as possible. Transfer them to a large bowl.

2. 2

   2. Add the rolled oats, chopped onion, beaten eggs, garlic, half of the parsley, 1 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika to the bowl. Mix well until you get a moist but compact mixture. Let it rest for 5 minutes so the oats can absorb some moisture.

3. 3

   3. Meanwhile, make the sauce. In a small bowl, mix the plain yogurt with the lemon juice, the remaining parsley, the remaining 1/2 teaspoon black pepper, and a pinch of salt. If you want it thinner, add 1 tablespoon water and stir until creamy.

4. 4

   4. Heat a large skillet over medium heat. If you want to keep the first patties warm, preheat the oven to 250 °F / 120 °C.

5. 5

   5. Add 2 tablespoons of vegetable oil to the hot skillet. Shape the potato-oat mixture into 8 patties, pressing them firmly together with your hands or a spoon.

6. 6

   6. Cook the patties in batches for 3 to 4 minutes per side, until deeply golden and crisp. Add the remaining tablespoon of oil as needed between batches. If using the oven, keep the cooked patties warm at 250 °F / 120 °C while finishing the rest.

7. 7

   7. Serve the patties hot with the creamy lemon yogurt sauce spooned over the top or on the side.

8. 8

   8. If desired, finish with a little extra parsley or a few more drops of lemon juice before serving.