I do however like to enhance them further though with the addition of different herbs and/or vegetables. Sometimes with cauliflower, sometimes broccoli, other times carrots or shredded kale, but this time round it was with beetroot.
I actually made these Panko crusted Beetroot Croquettes last month. The recipe is based on my Beetroot Croquettes. I like to mix the vegetables with my bare hands so it is proper combined, no white potato bits, but if the beetroot dying your hands bothers you, then please do use a wooden spoon. These croquettes can easily be reheated in the oven or microwave (though the crisp crumbed exterior will soften), and take away some of the pleasure of eating.
Serve hot or warm, when the coating is still crispy and crunchy, and the beetroot filling warm.
Panko Crusted Beetroot Croquettes
Makes 12 - 14
500g mashed potatoes
300g beetroot, peeled and grated
2 teaspoons garam masala
1 teaspoon cayenne pepper
Small handful of fresh coriander, minced
Salt an pepper to taste
1 free range egg, whisked OR vegan alternative: 1/4 pint soy milk whisked with 1 teaspoon white wine vinegar
Panko crumbs for coating
Sunflower oil for deep frying
In a large bowl, add the mashed potatoes, beetroot, spices, coriander and seasoning and combine well, preferable with your hands or a wooden spoon. Taste and adjust seasoning if necessary.
Then take a small scoop in the palm of you hand , roll into a ball and then mould into even sized cylinders, about 4 inch long and 2inch wide.
Place on a tray and transfer to fridge to firm up for at 30 minutes.
When ready to deep fry, heat the sunflower oil.
Whisk the egg in a bowl.
Pour the panko crumbs into a wide plate.
First dip the Beetroot croquettes into the egg; or soy-vinegar mixture, then into the panko crumbs ensuring it is well coated. Continue doing this until are done (You can also do this in advance).
Then deep fry until golden all over.
Serve immediately with a light green salad.