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.