Beetroot potato patties with yoghurt dip

• 1 garlic clove
• 40 g Cheddar cheese, cut in pieces
• 1600 g water
• 300 g waxy potatoes, fitting through hole in mixing bowl lid
• 350 g beetroot, fitting through hole in mixing bowl lid
• 5 tbsp olive oil
• 1 egg yolk
• ¼ tsp salt
• 3 pinches ground pepper
• 90 - 130 g breadcrumbs, plus extra for coating

Yoghurt dip

• 150 g yoghurt
• 1 tbsp olive oil
• 1 tsp lime zest
• 2 pinches salt
• 2 pinches ground pepper
• ½ bunch fresh parsley chopped, for garnishing