Beef Patties & Parsnip Chips

📝 Ingredients

• 250 g lean minced beef, 5% fat (2 beef patties of 125 g each)
• 2 parsnips (about 200 g each)
• 2 potatoes (about 150 g each)
• 1 tsp sweet paprika
• 2 tbsp olive oil
• 1 tsp sunflower oil
• 150 g 2% Greek yoghurt
• 10 g fresh chives
• 1 small garlic clove
• Salt, black pepper

🍴 Utensils

• Baking tray and baking paper
• Mixing bowl
• Frying pan
• Spatula
• Peeler
• Clean tea towel

📖 Steps

1. Preheat the oven to 210 °C (200 °C fan) and line a large baking tray with baking paper. Peel the parsnips and potatoes. Cut the potatoes into 1 cm sticks and the parsnips slightly thicker (1.5 cm), as they cook faster.
2. Rinse the potato sticks in cold water to remove the starch, then dry all the vegetables thoroughly in a tea towel: moisture stops the chips from crisping. In a mixing bowl, toss them with olive oil, paprika, salt and pepper.
3. Spread the sticks over the tray in a single layer, well spaced out (use 2 trays if needed): crowded together, they steam and stay soft. Bake for 30 to 35 min, turning them halfway through, until golden and crisp at the edges.
4. Meanwhile, make the sauce: finely snip the chives, grate or crush the garlic and stir them into the Greek yoghurt with a pinch of salt and a grind of pepper. Keep in the fridge until serving.
5. Take the patties out of the fridge 10 min before cooking. When the chips have 8 min left, heat the sunflower oil in the frying pan over a high heat until very hot: the meat should sizzle as soon as it hits the pan.
6. Cook the patties for 2 to 3 min on each side for medium, without pressing them down with the spatula, or they will lose their juices. For children, cook them through: add 1 to 2 min per side over a medium heat, until no longer pink inside. Season with salt and pepper at the end.
7. Let the patties rest on the plate for 2 min, then serve with the piping hot parsnip and potato chips and the yoghurt-chive sauce on the side for dipping.