Beetroot is such a versatile root vegetable; it’s sweet, earthly flavours and velvety smooth texture
Can be taken on such a culinary adventure.
200g cooked beetroot, peeled and coarsely grated
2 spring onions, finely chopped (including greens)
40g grated vegan Parmesan cheese
50g feta vegan cheese, grated
1 egg, beaten
2 tablespoons finely chopped dill
2 tablespoons finely chopped mint or parsley
Salt and pepper
75g-90g gluten-free breadcrumbs
75g gluten-free plain flour
Olive oil, for frying
Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to combine. Cover and refrigerate for 1 hour.
Shape the mixture into balls ( golf balls-sized), adding a little flour if the mixture is too wet. Season the flour and use to coat the balls. Heat the oil until hot but not smoking and fry in batches for 2-3 minuets until golden on all sides. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with a squeeze of lemon