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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Combine first 7 ingredients in a small mixing bowl; toss well.
2. 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.
3. Cook 4 to 5 minutes on each side or until done. Drain on paper towels; top with sour cream.
4. *Substitute 2 cups peeled, shredded rutabaga for beets.
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