Beetroot & goat cheese croquettes with salmorejo

Beetroot & goat cheese croquettes with salmorejo

Beet & goat cheese croquettes

This recipe came about after I was instantly besotted with one of the tapas at Delicado Foods in McMahons Point. Not only was every dish really good at this north shore eatery, but it was the croquette that won my tastebuds that day.

A simple filling of beetroot and goat cheese, crumbed and snap fried. A divine creaminess on the tongue and an accompanying sauce that’s normally eaten as a cold soup. I recreated the salmorejo here, so now it was time to put my hands to the star of the show.

Very simple, really. It took little thought to figure this one out. Finely grated cooked beetroot mixed with goat cheese. A bath in egg, crumbs, hot oil. Done! Teamed with the salmorejo – something that can be prepped the day before – your tongue will be doing pleasured back-flips in no time.

Beetroot & goat cheese croquettes

Beet & goat cheese croquettes

Beetroot & goat cheese croquettes

beetroot & goat cheese croquettes with salmorejo

makes 8-10


  • 300 g goat cheese
  • 1 medium beetroot, boiled, chilled and peeled
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 500 ml canola or peanut oil, for frying
  • salmorejo, get the recipe here


Grate the beetroot very finely using a microplane. Measure 6 tablespoons of the grated beetroot and set aside. Any excess can be used in a salad. If you don’t quite make 6 tablespoons it doesn’t matter either.

Using a fork, mash up the goat cheese in a mixing bowl. Add the grated beetroot and mix until well incorporated. Measure heaped tablespoonfuls of the mixture, roll it into balls and place onto a large plate. Refrigerate for a couple of hours to firm up.

Place the beaten egg and panko in two separate bowls. Heat the oil in a small saucepan over medium-low heat.

Remove the beetroot & goat cheese balls from the fridge and quickly shape into perfect balls. One by one dunk each ball into the egg and the roll well in the panko. Repeat with the remaining balls, then repeat the egg and crumb procedure. This gives it a better and thicker crust.

A couple at a time, fry the croquettes in the oil until golden brown, being careful as you turn them as they may split and burst open. Drain on paper towels as you fry the remaining croquettes.

Serve hot with a good dollop of salmorejo. Garnish with herbs, if you wish.

  • Jinx15

    Like Holy Wow these look good! Better day on the shoutbox today, I told Joiny where to go! He must’ve been sweatin’on that one. Hee haw!

    So basiclly the shoutbox is MINE and if I don’t like someone there, on MY shoutbox, I get very very upset.

  • David Joiny

    I’ll have to try them myself Joiny!

  • David Joiny

    If that’s an emergency then I don’t need an ambulance! I’ll dial M for Flavour!

  • The minute I saw the croquettes I knew you used panko crumbs — they are fantastic for frying. The colors are gorgeous and the flavors are so unusual — at least for me. I really love trying new recipes with new flavors — this is a must!!

    • The croquettes are actually even nice just squashed and smeared over a thick piece of toasted bread. So good!

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