Radish patties with yogurt and mint dip

Ingredients for 4 servings:

• 400 g radishes
• ½ tsp salt
• black pepper, freshly ground
• 6 spring onions
• 3 tbsp breadcrumbs
• 2 tbsp cornstarch
• 4 tbsp whole milk yogurt
• 1 m.-sized egg(s)
• 6 tbsp rapeseed oil or sunflower oil
• 4 sprigs of peppermint
• 170 g whole milk yogurt
• Salt
• black pepper, freshly ground
• some lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean and wash the radishes, coarsely grate them, and toss them in a bowl with 1/2 teaspoon of salt. Let them stand for at least 10 minutes. Clean and rinse the spring onions, and finely slice them. Squeeze the coarsely grated radishes in batches and mix them with the spring onion rings, breadcrumbs, cornstarch, 4 tablespoons of full-fat yogurt, and egg in a bowl. Season with a few turns of freshly ground black pepper. Form the mixture into about 20 equal-sized patties. Rinse the peppermint, shake dry, and finely chop the leaves. In a bowl, stir 170g of full-fat yogurt until smooth, stir in the chopped peppermint, reserving a little for sprinkling, and season the dip with a little salt, a few turns of freshly ground black pepper, and a squeeze of lemon juice. Heat the rapeseed or sunflower oil in batches in a large nonstick pan and fry the radish patties one at a time on each side for about 2 minutes. Keep the cooked radish patties warm. Serve the radish patties on plates with the yogurt and mint dip and sprinkle with the remaining chopped peppermint.