Cannellini Bean Croquettes With Beetroot And Feta

Prep:

1. Rinse rocket.
2. Pop a pan with a little water on to boil.
3. Rinse and chop lebanese cucumbers.
4. Drain and rinse beans.
5. Wash and chop beetroot into 3cm cubes.
6. Rinse parsley and pick leaves.
7. Peel carrot into ribbons.

Method:

1. Put the beetroot in a steamer or sieve over the pan of water for 15 minutes with a lid on. Drain and cool.
2. Place beans, egg, breadcrumbs, parsley and cumin in a food processor. Process until just combined. Season with salt and pepper.
3. Toss leaves with beetroot, carrot, cucumber and feta in a serving bowl.
4. Using wet hands shape into patties (1⁄4 cup mixture in each). Refrigerate while preparing salad.
5. Heat oil in a large, non-stick frying pan over a medium heat. Add patties in batches. Cook for about 3 minutes on each side, or until golden brown and hot.
6. Serve patties with salad and yoghurt.