I do however like to enhance them further though with the addition of different herbs and/or vegetables. Sometimes with cauliflower, sometimes broccoli, other times carrots or shredded kale, but this time round it was with beetroot.
I actually made these Panko crusted Beetroot Croquettes last month. The recipe is based on my Beetroot Croquettes. I like to mix the vegetables with my bare hands so it is proper combined, no white potato bits, but if the beetroot dying your hands bothers you, then please do use a wooden spoon. These croquettes can easily be reheated in the oven or microwave (though the crisp crumbed exterior will soften), and take away some of the pleasure of eating.
Serve hot or warm, when the coating is still crispy and crunchy, and the beetroot filling warm.