200gm Cooked and grated beetroot
½ Fennel finely sliced
1 Egg, beaten
2 tbsp finely chopped dill
2 tbsp finely chopped mint or parsley
75gm gluten-free breadcrumbs or cooked quinoa
2 tbsp nut oil
Mix the beetroot, fennel, egg, herbs and breadcrumbs or quinoa together and then refrigerate for an hour.
Shape mixture into balls (lime sized) adding a little rice flour to the mix if too moist. Then finish rolling in seasoned rice flour. Place balls into a heated sunflower oil. Fry until golden brown.
Serve with Beetroot taziki or Split pea and caper humus and a Greek salad.
(Adapted from Maria Ella's recipe from The Modern Vegetarian Cookbook)