Brown Butter Radish Potato Galettes with Sorrel Yogurt

Brown Butter Radish Potato Galettes with Sorrel Yogurt 🥔🌿 Crisp little potato galettes with peppery radish, nutty brown butter and a cold green yogurt sauce. They are simple enough for a weeknight plate, but the browned butter and sorrel make them feel fresh and a little special. Yield: 10-12 small galettes Time: about 40 minutes Ingredients: For the galettes: - 650 g waxy potatoes, scrubbed or peeled - 160 g radishes, trimmed - 1 tsp fine sea salt, plus extra to taste - 1 large egg - 3 tbsp plain flour, plus 1 extra tbsp if the mix feels loose - 2 tbsp finely sliced chives - 1 tsp finely grated lemon zest - 1/2 tsp black pepper - 2-3 tbsp olive oil, for frying - 35 g unsalted butter For the sorrel yogurt: - 200 g thick Greek yogurt - 1 small handful sorrel leaves, finely chopped - 1 tbsp lemon juice, plus more to taste - 1 tsp olive oil - 1 small pinch salt - Black pepper To serve: - Extra chives - Thin radish slices - Lemon wedges - Simple green salad, optional Method: 1. Prepare the vegetables. Coarsely grate the potatoes and radishes. Put them in a sieve or clean tea towel, sprinkle with 1 tsp salt and leave for 10 minutes. Squeeze very firmly until the mix feels almost dry. This is the main trick for crisp edges. 2. Mix the galettes. Tip the squeezed vegetables into a bowl. Add egg, flour, chives, lemon zest and black pepper. Stir until the shreds are lightly coated and hold together when pressed. If the mixture looks wet, add the extra spoon of flour. 3. Heat the pan. Warm 1-2 tbsp olive oil in a large non-stick or cast-iron skillet over medium heat. Add heaped spoonfuls of the mixture and flatten gently into small cakes. Keep them loose rather than packed hard so the edges can lace and crisp. 4. Fry until crisp. Cook for 4-5 minutes on the first side, until deeply golden underneath. Turn carefully and cook for another 3-4 minutes. Move to a warm tray and repeat with the remaining mixture, adding a little more oil when needed. 5. Brown the butter. Wipe out the skillet if there are burnt bits. Add the butter and cook over medium heat until it foams, smells nutty and shows golden brown specks. Take it off the heat before it gets dark. 6. Make the yogurt. Stir Greek yogurt with chopped sorrel, lemon juice, olive oil, salt and pepper. Taste it: the sauce should be cool, sharp and herby. If sorrel is hard to find, baby spinach plus a little extra lemon works well. 7. Serve. Spoon sorrel yogurt onto plates, add the hot galettes and drizzle lightly with brown butter. Finish with radish slices, chives and lemon wedges. The best bite is crisp galette, cold yogurt and a little nutty butter together. ✨ Tips: - Keep finished galettes warm on a rack in a low oven while frying the rest. - Leftovers re-crisp best in a dry skillet or air fryer. - The squeezed vegetable mix can sit for 20 minutes, but fry the galettes close to serving for the best texture. Save this one for a bright vegetarian dinner, brunch plate or small sharing starter. 🍽️