Beetroot & goat's cheese croquettes

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.

Makes about 10 croquettes