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Potato and Beetroot Croquettes

Beetroot and Potato Croquettes

A crisp breadcrumb shell encases fluffy mashed potato with a rich colourful beetroot centre. Great as a starter or side dish.
Servings 20


  • 4 - 6 large Potatoes depending on size
  • 2 large cooked Beetroots
  • 50 g Butter
  • 200 ml Milk
  • 2 tsps Salt
  • 2 tsps Freshly-ground Black Pepper
  • 2 Eggs
  • 100 g Panko breadcrumbs

You'll also need500ml of Sunflower or Canola oil for frying


    • Start off by peeling the potatoes and chopping them into chunks. Place into a large pan of water and bring to the boil. Once boiling, cook for about 10 minutes until soft enough to run a fork or skewer through.
    • Drain the potatoes and mash them well together with the butter, milk, salt, and black pepper. Set aside to allow to cool slightly.
    • While the potatoes are cooling, mash the beetroot well in a separate bowl.
    • Taking small handfuls of mashed potato, roll into a ball and press your thumb into the middle. Spoon some of the mashed beetroot into the hole and then seal by pressing the sides of the ball to cover the hole. Roll to form a ball again and then flatten gently. Set the ball aside on some baking paper.
    • Keep going until you've used up all the potato and beetroot and then crack the two eggs into a bowl and whisk together.
    • Pour the oil into a large pan and then start to heat up. Meanwhile, place the panko into a bowl and then turn the croquettes over one by one in the egg until well coated and then transfer to the panko, turning to coat.
    • Once the oil has reached approximately 160 degrees Celsius then place the croquettes, a few at a time, into the oil. Fry until golden brown all over, turning if necessary. Remove from the oil and set to drain on kitchen paper before frying the next batch.
    • Serve as a starter or side dish with a sauce of your choice and enjoy!


    If you don't have an oil thermometer then test the oil temperature by dropping in a cube of bread. If it starts to sizzle then it's ready.
    You can crumble in some feta cheese with the beetroot for an alternative recipe, or even add grated onion into the potato. There are many ways you can adapt this recipe.