I won't specify the portion size, as it will depend on the size of the beetroots etc. But make plenty and put the rest in the freezer - they're excellent as long as you give them another round of frying after defrosting. Play around with the ratios till you get a consistency you like, but watch out to not leave it too wet - then the patties will either not stick together or they will be soggy.
- 3 beetroots
- 1 onion
- 2 gloves of garlic
- 1 egg
- Flour or oats
- Salt and pepper plus e.g. rosemary or thyme
- Oil for frying
If you have a food processor, your life will be a lot easier right now. Finely grate beets, onion, and garlic, and mix it with egg, flour, and spices to your liking. Don't be scared to season it quite heavily - otherwise it might turn out a bit bland.
If you have time and patience, leave the mixture in the fridge for half an hour to get a more homogenous texture - if you just wanna eat as soon as possible, just continue with the next step:
Heat the oil in a frying pan and form the patties with a tablespoon. Press them flat (1 cm) when they're on the pan. Leave them to get a crispy and brown-ish surface, and turn them over (app. 5 minutes on each side).
Serve with a green salad, steamed green asparagus and/or carrots, potatoes in any form (e.g. masked or sweet potato fries), and maybe a dip made from goat cheese and yoghurt... Or something like that...