I like saying teetat.

Beet cakes
Makes about 2 dozen beet cakes

I serve these with an apple chutney or horse radish sauce but I don’t have those recipes handy, I just wing it so make up an apple sauce (the roasted apple sauce in VwaV will do nicely) or serve with apple sauce or tofu sour cream. I also sauté the beet greens in sherry and garlic. Yums.

2 cups peeled shredded beets, (about 3 average sized beets)
1 cup peeled shredded carrot (about 1 average sized carrot)
1 cup peeled shredded sweet potato (you guessed it, 1 average sized sweet potato)
1 shallot, finely chopped (about ¼ cup)
½ cup flour
¼ cup corn starch
½ teaspoon salt
several dashes fresh black pepper
1 teaspoon fennel seeds, chopped
1/4 cup water
Olive oil for pan frying

Combine the shredded veggies in a large mixing bowl and mix them up. Add the onion and combine. Add the corn starch, flour, salt, black pepper and fennel seeds. Use a wooden spoon to combine everything, the flour should coat all the veggies. Add the water and combine again, until all the flour is dissolved.

Preheat a heavy bottomed non-stick or cast iron skillet on the low side of medium high heat. Add about ¼ inch layer of oil. Let the oil heat up for about 2 minutes.

Form the beet mixture into quarter sized balls, then flatten out into 1 ½ inch medallions. Add to the oil, and fry for 5 minutes,  flip the beet cake, flatten a bit with the spatula and fry for another 3 to 4 minutes. Transfer to a paper towel or paper bag to drain. Serve!