Ingredients
- 200g fresh beetroot, cooked, peeled and coarsely grated
- 2 spring onions, finely chopped
- 3 Tbsp parmesan, grated
- 240g feta cheese, crumbled or try a curd or goats cheese
- 1 egg, beaten
- 2 Tbsp dill, finely chopped
- 2 Tbsp mint or parsley, finely chopped
- 220g breadcrumbs/ gluten free crumbs
- 60g plain flour/gluten free flour
- vegetable oil, for frying
- 1 lemon
- Salt and black pepper
BEETROOT RISSOLES
Method
- Mix the beetroot, spring onions, cheese, egg and herbs together
- Season, then mix in enough breadcrumbs to bind the mixture
- Cover and refrigerate for 1 hour
- Shape the mixture into small pieces, about the size of a mandarin, adding a little flour if the mixture is too wet
- Season the flour and coat the balls in it
- Heat the oil until hot, but not smoking, and fry the rissoles in batches for 2-3 minutes until golden all over
- Remove with a slotted spoon and drain on paper towels
- Serve hot with a squeeze of lemon and yoghurt sauce
Comments
I like to serve these with some refreshing Greek yoghurt mixed with a little garlic, lemon and chopped dill
Serves 4
Thanks to WAIRUNA ORGANICS for providing the beetroot used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
