300 gr. boiled beetroot (net weight) grated
100 g. rusks soaked
3 spring onions chopped
1 small onion, finely chopped in a food processor
2 garlic cloves chopped
3 tbsp. parsley
1 tbsp. fresh mint
100 gr. walnuts chopped in a food processor
2 tbsp. vinegar
freshly ground pepper
flour for frying
In a bowl add the boiled and coarsely grated beetroots,
the soaked rusks that you have previously squeezed well with your hands and the rest of the ingredients, salt pepper, and some olive oil
and knead the ingredients with your hands until they’re well combined. Pop the mixture in the fridge for an hour to stiffen up.
Add some olive oil in a pan to warm up and shape up the mixture in round croquettes and flour them well,
shake off the extra flour and fry them on a high fire until they pick up their color
and then remove them to a plate with paper towels so the extra oil is absorbed
and serve…they’re pleasant to eat warm and cold.
TIP: If you fry them on a medium fire they absorb too much oil and brake down.