The Food Gatherer's Note: This is a recipe by Maria Elias in the Modern Vegetarian. I have reduced the amount of feta slightly (so it's only necessary to use one packet) and the breadcrumbs too, but nonetheless this is a fantastic recipe, perfect to serve with mezze, eat hot in pitta with salad or keep in the fridge for an easy lunch or for a picnic and packed lunch. They're good for freezing too...  

Beetroot keftedes

Serves 4 as a starter or mezze

200g fresh beetroot, cooked, peeled and coarsely grated
2 spring onions, finely chopped
3 tbsp parmesan, grated
220g feta cheese, crumbled
1 egg, beaten
2 tbsp dill, finely chopped
2 tbsp mint or parsley, finely chopped
200g breadcrumbs
60g plain flour
Peanut or vegetable oil, for frying
1 lemon
Salt and black pepper

To prepare: 
Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

Shape the mixture into golfball-size pieces, adding a little flour if the mixture is too wet.

Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon.