Fried beetroot balls with feta cheese

Sweet beetroots take a different form in this recipe creating a delicious and refreshing appetizer which can be served in any season!

Adapted from a recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur

"Gastronomos" magazine of "KATHIMERINI" newspaper (2008)

Ingredients (for 4 people):
1 tea-cup of all-purpose flour
2 tea-cup of grated beetroots, preferably fresh and peeled (or vacuum packed if necessary)
1 tea-cup of fresh milk
2 tbsp of olive oil

1 egg
1 tea-cup of feta cheese, crumbled
1/2 tsp of dried oregano
salt
pepper
1/2 tea-cup of finely chopped flat-leaf parsley leaves (or spearmint in Summer)
frying oil

Method:
In a large bowl mix well with a fork the flour, the milk, the olive oil and the egg until they blend together.

Then add the beetroots, the cheese, the oregano, the parsley and season with salt and pepper while you keep stirring until you have a homogeneous mixture.

Warm plenty of oil in a large non-stick frying pan on medium-high heat and add spoonfuls of the mixture. A few spoonfuls at a time.

Fry the balls for about 3 minutes on each side, turning them around carefully until they are nicely coloured.

Transfer with a slotted spoon on kitchen paper to drain the excess oil and serve along with a yoghurt based dip.

They can be eaten warm in colder months and cold in the Summer.