Beetroot Keftedes

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

1 lemon


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