Valentine Beetroot Balls

Place the potato (peeled and chopped)  in a pot with cold, salted water and let them boil until tender. Drain and mash with a fork.

Remove crust from bread and cut it into large pieces. Pulse stale bread into breadcrumbs in a food processor. 

Cut the red beet into small pieces and transfer to a deep container. Using an immersion blender, pulse  until it becomes a puree.

Transfer the mashed potatoes to a bowl and add the beetroot purée. Add the bread, the egg and the parmesan cheese. Season with salt and pepper. 

Start by mixing with a spoon. Then, knead gently for all ingredients to combine. Check once again for salt. The mixture should be slightly wet and workable.

Cover bowl with plastic wrap and refrigerate for at least 30 minutes.

Take each time a small amount of the mixture, shape it into a ball and set aside. Half fill a pan with vegetable oil and heat over medium to high heat.

Roll each ball in the breadcrumbs, pressing gently to ensure a thorough, even coating. Place each one in the frying pan. Cook balls  in batches, so the aren't overcrowded.

Fry balls for a couple of minutes. When ready, transfer to paper towels to drain excess oil. Serve warm.

To prepare the sauce, pour the Greek yogurt into a bowl. Add the mustard and honey. Mix vigorously with a spoon until all ingredients are well combined. Flavour with a handful of finely chopped spring onion.

Place the bowl with the sauce in a serving dish and arrange the warm beetroot balls around it.