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Export 8 ingredients for grocery delivery
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.
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