Filling and tasty with a vibrant red colour. So versatile, serve warm or cold, and very quick to cook. This beetroot keftedes with beetroot tzatziki recipe is ideal as either a midweek meal or starter.
Serves 4
Ingredients
For the beetroot keftedes:
- Beetroot 200g, cooked, peeled and grated or finely chopped
- Onion small 1, finely chopped
- Parmesan 3 tbsp, grated
- Feta cheese 240g, crumbled
- Egg 1, beaten
- Dill or Fennel herb 2 tbsp, finely chopped
- Mint or Parsley 2 tsp dried or 2 tbsp fresh, finely chopped
- Breadcrumbs 220g
- Plain flour 60g
- Vegetable oil (for frying)
- Lemon 1
For the beetroot tzatziki:
- Beetroot 1 large, cooked, peeled and grated or finely chopped
- Garlic cloves 2, crushed
- Red wine vinegar, good squirt
- Dill or Fennel herb 3 tsp dried or 3 tbsp fresh, finely chopped
- Greek yoghurt 250g
- Salt
Method
Step 1
Make the keftedes mixture. In a bowl mix together the beetroot, onion, feta, egg and herbs. Season well. Mix in the breadcrumbs. Cover and refrigerate for approximately 1 hour.
Step 2
Meanwhile, make the tzatziki. Mix together the beetroot, garlic, olive oil, red wine vinegar and dill or fennel. Stir in the yoghurt, adding salt to taste. Chill in the fridge for at least 30 minutes.
Step 3
Remove the keftedes mixture from the fridge and sprinkle some plain flour onto your hands and onto a plate. Season the flour on the plate. Roll the keftedes mixture into golf ball-sized pieces to coat evenly. Add a bit more flour whenever the mixture is too wet. Set the balls aside.
Step 4
In a medium saucepan, add enough vegetable oil that is deep enough to allow the balls to float. Heat the oil until very hot but not smoking. Fry the balls for a few minutes in batches of four or five, depending on the size of your saucepan. Use a metal slotted spoon to turn the balls so they are evenly fried. Remove with a slotted spoon and allow to drain. Serve warm or cold with the tzatziki and a lemon wedge.
Make this beetroot keftedes with beetroot tzatziki recipe and serve as a midweek meal or starter.
TIP: The keftedes are best eaten warm, but they are also yummy the next day served cold for lunch.
