Step 1

Place the beetroot and potato in a steamer and steam until both are tender.

Step 2

Mash roughly and then crumble through the feta cheese, mixing well with the spring onion and pepper. Allow to cool slightly.

Step 3

With damp hands, roll into golf ball sized balls.

Step 4

Place the flour, egg and rice crumbs in three separate shallow bowls.

Step 5

Coat the croquettes in a dusting of flour, then dip in the egg wash and then the rice crumbs.

Step 6

Heat about 1cm of olive oil in a small fry pan until the oil sizzles when you drop a few crumbs in.

Step 7

Cook the croquettes in batches, turning until they are golden brown on all sides.

Step 8

Sit on a paper towel to drain excess oil and serve immediatly.