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Ingredients
- 1 garlic clove
- 40 g Cheddar cheese cut in pieces
- 1600 g water
- 300 g waxy potatoes fitting through hole in mixing bowl lid
- 350 g beetroot fitting through hole in mixing bowl lid
- 5 tbsp olive oil
- 1 egg yolk
- ¼ tsp salt
- 3 pinches ground pepper
- 90 - 130 g breadcrumbs plus extra for coating
Yoghurt dip
- 150 g yoghurt
- 1 tbsp olive oil
- 1 tsp lime zest
- 2 pinches salt
- 2 pinches ground pepper
- ½ bunch fresh parsley chopped, for garnishing
- Nutrition
- per 1 piece
- Calories
- 147.4 kcal / 616.5 kJ
- Protein
- 3.5 g
- Fat
- 9 g
- Carbohydrates
- 13.6 g
- Fibre
- 1.8 g
- Saturated Fat
- 2 g
- Sodium
- 186.8 mg
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