Crispy Red Beets / Potato & Feta Balls

Combining sweet and savory these bite sized balls are a great side-dish. Featuring Chef's Own^™ Pre-Dust, Chef's Own^™ Tempura Batter and Chef's Own^™ Cornflake Crumbs. A mixture of beets, potatoes and feta that make each bite taste like Greece in the Springtime.

Made with:

What You'll Need

Amount	Ingredients
1.2 kg	Red Beetroot
1 kg	Potato, floury
400 g	Feta cheese
250 g	Flour
125 g	Potato starch
6 each	Egg yolks
10 g	Salt
5 g	Black pepper
10 g	Thyme, freshly chopped
25 g	Honey
100 g	Chef's Own™ Pre-Dust
750 g	Chef's Own™ Tempura Batter
1,250 ml	Cold water
200 g	Chef's Own™ Cornflake Crumbs

Preparation

1. PREPARE BEETROOT. Preheat the oven to 185°C. Season beetroot & potatoes with salt and wrap. individually in baking paper & then in aluminum foil. Bake for 30-45 minutes until soft. Unwrap & peel beetroot & potato. Press through a potato press into a bowl and place into the warm oven for 10 minutes to dry off. Season beet and potato mix with crumbed feta cheese, salt, black pepper, thyme & honey. Add the egg yolks & sift in the flour & potato starch. Mix well, then shape small balls with moist hands & place them on a floured tray & refridgerate for 60 min.

2. Dust the balls with the Chef's Own™ Pre-Dust (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the balls into the batter (Step 2).

4. Coat the balls with the Chef's Own™ Cornflake Crumbs (Step 3).

5. Deep fry the balls at 175°C for 4-5 minutes.