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200g cooked beetroot, peeled & coarsely grated
2 spring onions, finely chopped (including greens)
50g grated anthotiro cheese
50g grated feta
1 egg, beaten
2 tbsp finely chopped dill
2 tbsp each finely chopped mint and parsley
85g breadcrumbs
85g flour
oil for frying
1 lemon

Cooking process:
1. Mix the beetroot, spring onions, cheeses, egg and herbs together. Season, then mix in enough breadcrumbs to combine. Cover and refrigerate 1 hour.
2. Shape the mixture into balls (golf-ball size), adding a little flour if the mixture is too wet. Season the flour and use to coat the balls.
3. Heat oil until hot, but not smoking, then fry in batches fro 2-3 minutes until golden on all sides. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon and yoghurt or beetroot tzatziki.

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