Dylan O’Brian, a Whipstone Farm intern in 2011, made this amazing recipe for us. The quantities in the recipe are approximations, so follow them loosly. It is simple to make with few ingredients and along with a side dish makes for a nice vegetarian meal.
4-5 coarse shredded beets (approx. 2-3 cups)
1 cup flour
2 Tablespoons chopped, fresh rosemary
Salt and Pepper to taste
Oil for frying (I like canola)
Combine all ingredients in a bowl, minus the oil. Form mixture in to patties, you can adjust the flour amount to get your patties to stick together well. Put a light coating of flour on the outside of your patties. Heat oil in a skillet about 1/2″ deep. Cook your beet cakes on high, add more oil as needed to cook all the cakes.