Beetroot and Fetta Patties

Cook Time 45 minutes

Servings makes 14

Ingredients

Vegetable oil for shallow frying
350g brushed potatoes (floury), peeled (or leftover mashed potato)
2 medium beetroot, peeled and grated
150g fetta, crumbled
1 egg + 2 extra eggs, whisked with a little water
1 tsp. cumin seeds, toasted
2 tsp. cumin powder
2 sprigs of dill, finely chopped
Juice and zest of 1 lemon
Salt and pepper
½ cup plain flour
1 ½ cups of fine breadcrumbs
½ cup whole egg mayonnaise

Method

Place the potatoes in a pot of cold salted water and bring to the boil. Cook the potatoes until tender and then drain well. Mash until smooth and cool slightly. Add the beetroot, fetta, one egg, toasted cumin seeds, dill, lemon zest, and season with salt and pepper. Incorporate well and use a ¼ cup measuring spoon to portion mixture into even balls and then press to form patties.

In a production line, flour each pattie, dip into the egg and finally crumb.

Heat oil to 180C in a sauté pan. Carefully place the patties into the oil to shallow fry cooking for 2-3 minutes on each side until golden brown. Drain on paper towelling.

Mix the mayonnaise with the juice of ½ the lemon and cumin powder.

Serve hot patties with cumin mayonnaise on the side.