Deepfried Leeks wrapped in beetroot
A wonderful vegetarian recipe whether it is a tapas or lunch thing.
What you need:
2-3 leeks (not too thick)
1 kg of beetroot
1 dl oatmeal
1/2 dl flour
1 tbsp cumin
1 tbsp of smoked paprika
100 g of soft Feta cheese
salt and pepper
Soft feta cheese
Chili flakes or parsley for garnish
Boil the leeks cut in suitable sizes for 2-3 min.
Peel and grate the beetroot.
Turn all the ingredients in and allow the mass to sit for half and hour to drain excess juice
Wrap the leeks with the beetroot mixture and deepfry in sunflower seed oil at 180 degrees
Mix the excess juice from the beetroots with one part Ricotta cheese and one part soft feta cheese
Salt and pepper to taste
Drizzle the leeks with chili flakes or parsley