Air Fryer Recipe
Crispy Beetroot and Feta Balls
These beetroot and feta balls are a delightful way to enjoy the earthy sweetness of beetroot paired with the tangy creaminess of feta. The air fryer is ideal for this recipe, as it crisps up the breadcrumb coating beautifully without the need for deep frying, making it a healthier option.
Ingredients
- 300g cooked beetroot, not pickled, drained very well and coarsely grated
- 150g feta, crumbled into small but not dusty pieces
- 80g panko breadcrumbs for the mixture
- 60g panko breadcrumbs for coating
- 1 medium egg, beaten
- 1 small garlic clove, finely grated
- 2 spring onions, finely sliced
- 1 tbsp chopped fresh dill or 1 tsp dried dill
- 1 tbsp chopped fresh mint or flat-leaf parsley
- 1 tsp lemon zest, finely grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli flakes, optional
- ½ tsp fine sea salt, only if your feta is mild
- ¼ tsp freshly ground black pepper
- 1 tbsp plain flour, plus a little extra if the mixture is very soft
- 1 tbsp sesame seeds, optional, mixed into the coating
- 1½ tbsp olive oil, or olive oil spray
Method
- Put the grated beetroot in a clean tea towel or several sheets of kitchen paper and squeeze firmly over the sink until it stops dripping freely.
- Add the squeezed beetroot to a bowl with the feta, 80g panko, beaten egg, garlic, spring onions, dill, mint, lemon zest, cumin, ground coriander, chilli flakes, pepper and salt if using. Mix with a fork rather than mashing aggressively, keeping a few visible pieces of feta.
- Sprinkle over 1 tbsp plain flour and fold again. If the mixture slumps immediately in your palm, add another 1 tbsp panko and wait 2 minutes before judging it again.
- Shape into 18 balls, about the size of a walnut. Compress each one lightly at first, then roll gently to smooth the surface.
- Spread the remaining 60g panko on a plate and mix in the sesame seeds if using. Roll each beetroot ball in the crumb, pressing lightly so the coating clings all over.
- Chill the coated balls for 20–30 minutes, uncovered if possible. If short on time, put them in the freezer for 10 minutes, but do not freeze them solid.
- Preheat the air fryer to 190°C for 3 minutes. Lightly brush or spray the basket with oil, then arrange the balls in a single layer with space between them. Brush or spray the tops with the olive oil.
- Air fry at 190°C for 8 minutes. Open the drawer and turn the balls carefully using tongs or a silicone spatula; if they resist, give them another minute before turning.
- Cook for a further 3–5 minutes, until the coating is crisp and deep golden in patches and the balls feel set when nudged.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
