INGREDIENTS

Serves 4

200gm Cooked and grated beetroot
½ Fennel finely sliced
1 Egg, beaten
2 tbsp finely chopped dill
2 tbsp finely chopped mint or parsley
75gm gluten-free breadcrumbs or cooked quinoa
1 lemon
2 tbsp nut oil

PREPARATION

Mix the beetroot, fennel, egg, herbs and breadcrumbs or quinoa together and then refrigerate for an hour. 

Shape mixture into balls (lime sized) adding a little rice flour to the mix if too moist. Then finish rolling in seasoned rice flour. Place balls into a heated sunflower oil. Fry until golden brown.

Serve with Beetroot taziki or Split pea and caper humus and a Greek salad.

(Adapted from Maria Ella's recipe from The Modern Vegetarian Cookbook)

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