Zubereitung

1. 1

   Peel and finely grate the beetroot (gloves help here). Finely dice the onion.

2. 2

   Knead the grated beetroot with the oats, crumbled feta, eggs and onion, season with salt and pepper and let it rest for 10 minutes.

3. 3

   Heat the oil in a pan. Shape about 8 fritters and fry over medium heat for 4 minutes per side until golden and crisp.

4. 4

   For the dip, stir the yogurt with crushed garlic, chopped dill, salt and pepper and serve alongside the warm fritters.