These simple croquettes are really easy to make and a delicious, colourful appetiser. Beetroot is a rich source of fibre and a unique source of betaine, a nutrient that is known to protect against inflammation. Combined with feta and encased in a crunchy crumb, it is one of my favourite ways to enjoy this delicious vegetable.
Makes: approx. 15
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium beetroot, peeled & diced into 1cm pieces
- 1 medium potatoes, peeled & diced into 2cm pieces
- 180g feta cheese
- 3 spring onions, white part finely diced
- Black pepper, to taste
- ½ cup flour of choice
- 2 eggs, whisked
- ⅔ cup rice crumbs
Method
- Place the beetroot and potato in a steamer and steam until both are cooked until tender. Mash roughly and then crumble through the feta cheese, mixing well with the spring onion and pepper. Allow to cool slightly. With damp hands, roll into golf-ball-sized balls.
- Place the flour, egg and rice crumbs in three separate shallow bowls. Coat the croquettes in a dusting of flour, then dip in the egg wash and then the rice crumbs.
- Heat about 1cm of olive oil in a small frying pan until the oil sizzles when you drop a few crumbs in. Cook the croquettes in batches, turning until they are golden brown on all sides.
- Sit on a paper towel to drain excess oil and serve immediately.
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