This recipe is a family favorite, and we hope it will soon be yours as well! Usually near the end of the season, we make a huge recipe (10x!), form it into patties and freeze them.
Wash well, peel and grate to equal:
· 2 C grated beets
· 2 C grated carrots
Peel and chop 1 med onion, finely
Place all vegetables in a big bowl.
Grind or chop to equal:
· 1 C roasted walnuts or sunny seeds
· ½ C roasted sesame seeds
Add to the above and mix well:
· 1 C cooked basmati or other rice
· 1 C grated cheddar cheese
· 3-4 large cloves garlic, minced
· ¼ C fresh parsley, chopped
Using a fork, whip together in a small bowl:
· 2 large eggs
· 2 Tbs soy sauce or shoyu
· ¼ C olive oil
Pour into the beet-carrot bowl. Add and mix well:
· 3 Tbs whole wheat flour
Salt and pepper to taste.
In a big skillet over medium heat, warm oil. Form the beet mixture into 3 inch patties or drop heaping tablespoonfuls into hot oil and sauté until golden.
Serve on big buns!