Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 4

Beetroot

Ingredients

Serves: 4

    • 6 eggs
    • 150g sausage meat
    • 200g stale bread
    • 20g flour
    • 300ml oil
    • 150g Florette cooked beetroot

Method

  1. In a pan of boiling salted water, cook 4 of the eggs, in the shell, for 6 minutes. Remove from the water and cool under cold running water.
  2. Peel the eggs.
  3. Place the Florette cooked beetroot in a food blender and blitz until fully chopped.
  4. Combine the sausage meat and beetroot until fully mixed.
  5. Split the sausage meat into 4 x 50g pieces.
  6. Place a piece of cling film onto the bench, add one of the 50g sausage meat pieces. Place another piece of cling film over the top and flatten the sausage meat to form a large circle. Remove the top piece of film.
  7. Place a cooked egg onto the centre of the sausage circle, bring the 4 corners of the cling film together, wrap the sausage meat around the egg. Form it tight around the egg.
  8. Place the stale bread into a mixer and blitz until breadcrumbs are formed.
  9. Whisk the eggs and place into a clean bowl.
  10. Roll the eggs in the flour, and then roll in the whisked eggs and then roll in the breadcrumbs.
  11. Heat the oil in oven proof frying pan, add the balls and fry until they start to turn golden brown. Ensure that the balls have been fully tossed in the oil and place the whole pan into a medium-hot oven and cook for 6 minutes or until the sausage meat is cooked, this is when the meat is firm to the touch.
  12. Remove from the oven and leave to cool.
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