Golden Polenta and Bean Patties with Roasted Onion and Lemon Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the onion with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and a pinch of black pepper. Spread on a tray and roast for 18 to 20 minutes, stirring halfway through, until golden and soft.

2. 2

   2. While the onion roasts, bring the water to a boil in a medium saucepan. Gradually whisk in the instant polenta with 1/2 teaspoon salt and cook over low heat for 3 to 4 minutes, stirring, until thick. Remove from the heat and let it cool for 5 minutes.

3. 3

   3. In a large bowl, combine the warm polenta with the mashed white beans, 1 grated or very finely chopped garlic clove, the beaten egg, grated cheese, wheat flour, ground cumin, the remaining sweet paprika, and a pinch of black pepper. Mix well until a firm, shapeable mixture forms.

4. 4

   4. Divide the mixture into 8 portions and shape into patties about 2 cm / 3/4 inch thick. If the mixture sticks, lightly wet your hands with water.

5. 5

   5. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes per side until deeply golden and crisp. Work in batches if needed.

6. 6

   6. For the sauce, stir together the plain yogurt, lemon juice, the remaining grated garlic clove, a pinch of salt, and the chopped fresh parsley until combined.

7. 7

   7. Serve the patties hot with the roasted onion on top or alongside, and the lemon yogurt sauce on the side.