First, soak the bread in a little water and let it soak.
Wash and peel the potatoes, cut them into cubes and cook them for 10 minutes in the microwave (or boil them for about 20 minutes), then let them cool.
Meanwhile, also dice the beets, already cooked.
Put the potatoes and beets together in a bowl and blend them with a blender (alternatively, blend them in a blender).
Then add the squeezed bread, egg, salt and pepper, thyme and parmesan and mix.
With moistened hands, create quenelles of dough, then pass them in breadcrumbs, then proceed with cooking, in hot seed oil, turning them to brown evenly.
The beetroot croquettes are ready, serve hot or lukewarm.
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