Makes approx 20 croquettes
For the filling:
1 whole butternut squash
2 raw medium/large beetroot
2 tablespoons red wine vinegar
1 cup Panko breadcrumbs
200g Feta cheese
Small bunch of dill, coriander or mint
Salt & pepper
4 egg yolks
2 cups plan flour
4 cups Panko breadcrumbs
Olive Oil for cooking
Place the whole squash on a baking tray in a pre-heated oven at 180C. Cook for approximately 60-90 minutes until the squash is tender and can easily be pierced with a fork (cooking times will vary due to the size and shape of the squash).
Meanwhile cook the two unpeeled beetroot in some boiling water seasoned with some salt and 2 tablespoons of red wine vinegar. Use a lid on the pan to stop the water evaporating. They normally take about an hour to boil. To check whether the beetroot are ready, test with a sharp knife (the beetroot should feel tender). Once the vegetables have cooked, allow them to cool. I prepared my vegetables the previous day to save on time.
When ready, peel the squash removing the seeds and place it in a large mixing bowl. Use a potato masher to mash the squash. Peel the beetroot by rubbing their skin off under a cold tap and then chop the beetroot into small pieces. Add to the bowl with one cup of breadcrumbs, 200g crumbled feta and your chopped fresh herb of choice. Season the vegetables with salt and pepper then mix well.
Prepare a crumbing station by taking thee containers and arranging as below:
The first with the flour, then the egg whites and then the breadcrumbs.
Using your hands shape the croquettes into long, sausage-like cylinders then flour, egg and crumb the croquettes one at a time. Set aside on a baking tray then place in the fridge for about an hour to firm up before cooking.
Take a small bowl of olive oil and dab the croquettes evenly with the oil using a pastry brush. Cook in a pre-heated oven (200C) for about 20 minutes.
Season the croquettes with salt, then serve.