- 2 cups peeled, shredded beets (about 2/3 pound)*
- 1/4 cup finely chopped onion
- 1/2 cup soft breadcrumbs
- 1 large egg, beaten
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Vegetable oil
- Sour cream
How to Make It
Combine first 7 ingredients in a small mixing bowl; toss well.
Pour oil to depth of 1/4 inch into a large heavy skillet; cook over medium-high heat until hot. Spoon 1/4 cup beet mixture into hot oil; flatten slightly. Repeat with remaining mixture.
Cook 4 to 5 minutes on each side or until done. Drain on paper towels; top with sour cream.
*Substitute 2 cups peeled, shredded rutabaga for beets.