Beet 'n Rosemary Pattie

1. 1

   Heat non stick skillet over medium heat.

2. 2

   In a bowl toss the grated beets, rosemary and half the flour together to mix well Season with salt& Pepper.

3. 3

   Add remaining flour, toss again so the flour is evenly spread throughout the beets Heat butter in the skillet and let it get brown.

4. 4

   Put the beet mixture into the pan and with a spatula shape it into a large pattie, press firmly down on the pattie to help it hang together.

5. 5

   Turn the heat to medium high and shake the pan once or twice to keep the pattie loose.

6. 6

   Cook until the bottom is nicely browned& crisp (about 6 minutes).

7. 7

   Slide the pattie out of the pan onto a plate cover with another plate, flip the plates and slide the pattie back into the pan to finish cooking the other side- be careful doing this step you want the pattie to stay whole.

8. 8

   Adjust the heat so it doesn't burn.

9. 9

   Cook until nicely browned (apprx another 6-7 minutes) and crisp.

10. 10

    Cut into wedges and serve with a dollop of sour cream on top (Optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.