Originally published as "Vegetarian Cutlets", we informally call them beet burgers and dress them like a regular beef burger. Fry them on the first side to get a little crust so they hold together when flipping. I sometimes use two spatulas to flip the burger, one to lift the burger out of the pan and then carefully place another spatula on top. Turn them over and slide the burger off the 2nd spatula, now on the bottom, back into the pan.
Ingredients
2 small raw beets, peeled
1 carrot, scraped
2 onions, peeled
2 eggs, well beaten
2 tablespoons vegetable oil
½ cup sunflower seed kernels, finely ground
½ teaspoon caraway seeds
½ cup wheat germ
½ teaspoon vegetable salt
Vegetable oil
Method
- Grind the beets, carrot, and onions through the finest blade of a meat grinder or in a food processor. Strain off any excess liquid (which can be used in soup).
- Combine the vegetables with remaining ingredients and mix well. If the mixture is too wet to form into patties, add more wheat germ. Chill for 30 minutes. Shape into patties.
- Fry the patties in a lightly oiled skillet until Turn to brown the other side.
Yield: Four servings.
Source
The New York Times New Natural Foods Cookbook by Jean Hewitt, p.99.