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Export 10 ingredients for grocery delivery
Step 1
Mash the goat’s cheese in a bowl using a fork.
Step 2
Add the beetroot and mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.
Step 3
Break off small pieces of the mixture and roll each piece between your palms into a ball about the size of a sprout, and set aside.
Step 4
Place the egg and milk in one bowl and mix. Place the breadcrumbs in another.
Step 5
Dip the goat’s cheese and beetroot balls into the egg and milk mixture, then into the breadcrumbs, turning them to coat fully.
Step 6
Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.
Step 7
Meanwhile, mix together all the dressing ingredients in a bowl and set aside.
Step 8
Place a frying pan on a medium-high heat and add a generous glug of oil.
Step 9
When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).
Step 10
Pop them aside to drain on kitchen paper while you fry the next batch.
Step 11
Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping.
Step 12
Scatter the croquettes with a few small mint leaves, if you like.
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