- 3 middle size beetroot
- 1 cup of ricotto
- 1 tablespoon of caraway seeds
- 3 beaten eggs
- 2 cups panko
- 1/ 2 cup of flour
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 liter sunflower oil
Preheat oven at 200 C .Wash and scrub beets thoroughly. Wrap in baking sheet and cover with aluminum foil. Place on a baking tray and cook until soft for about 40-45 minutes.
İn a bowl combine salt , pepper, toasted caraway seeds and grated beets. Combine well. Shape into bite size small balls and place them on a tray and refrigerate for 30 minutes.
Place the beaten egg, flour and panko in3 separate bowls. Heat vegetable oil in a small saucepan over medium-low heat 180 C One by one put each ball into flour then the egg mixture and roll well in panko. Finish with the remaining balls, the fry them 4-5 pieces at a time for about 5-8 minutes until they are golden brown.
Serve with a chili sauce or a walnut,cilantro, garlic mayo dip.