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Beetroot & goat's cheese croquettes

Beetroot and goat’s cheese is a well-known pairing (and for good reason), but it’s actually the maple syrup (a Life Kitchen key ingredient; see page 28), chilli and chive dressing that makes these croquettes special. You’ll need a goat’s cheese with a soft rind and chalky centre for the best results with this recipe.Beetroot and goat’s cheese is a well-known pairing (and for good reason), but it’s actually the maple syrup (a Life Kitchen key ingredient; see page 28), chilli and chive dressing that makes these croquettes special. You’ll need a goat’s cheese with a soft rind and chalky centre for the best results with this recipe. This recipe is taken from Ryan Riley's Life Kitchen cookbook.

Method

Mash the goat’s cheese in a bowl using a fork. Add the beetroot and mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.

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.

Place the egg and milk mixture and the breadcrumbs in separate bowls. Dip the goat’s cheese and beetroot balls into the egg and milk mixture, then into the breadcrumbs, turning them to coat fully. Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.

Meanwhile, mix together all the dressing ingredients in a bowl and set aside.

Place a frying pan on a medium–high heat and add a generous glug of oil. When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).

Pop them aside to drain on kitchen paper while you fry the next batch.

Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping. Scatter the croquettes with a few small mint leaves, if you like.

TASTE & FLAVOUR FACT

Maple syrup provides sweetness but also richness and depth of flavour. This is because maple syrup contains significant levels of sotolon, a powerful aroma molecule that at higher concentrations has the scent of fenugreek and curry.

Serving suggestions

Makes about 10 croquettes

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Ingredients

FOR THE CROQUETTES

150g soft goat’s cheese 1 whole cooked beetroot (about 75g; vacuum-packed is best), diced very small and patted dry with kitchen paper

1 egg beaten with 1 tsp milk

50g panko breadcrumbs

vegetable or rapeseed oil

freshly ground black pepper

a few small mint leaves, to serve (optional)

FOR THE DRESSING

5 tbsp maple syrup

1 red chilli, finely chopped

a small handful of chives, finely chopped