Contributed by (Recipe adapted from “Caroline’s Favourite Vegan Recipes” at http://caroline-is-vegan.blogspot.com)

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Ingredients

2 C peeled, shredded Beets
1 C peeled, shredded Carrots
1 C peeled, shredded Yams
1 Shallot, chopped finely
1/2 C Flour
2 Tbs Arrowroot powder
1/2 tsp Salt
fresh ground Black pepper
1 tsp Fennel seeds, chopped
1/4 C Water
Oil for frying

Instructions

Combine the shredded veggies in a mixing bowl. Add the shallots, flour, arrowroot powder, salt, pepper and fennel seeds. Use a spoon to mix everything well, the flour should evenly coat all the veggies. Add the water and stir again, until all the flour is dissolved. Preheat a heavy bottomed skillet over medium high heat. Pour a 1/4 inch layer of oil into the pan. Let the oil heat for about 2 minutes. Form the beet mixture into patties. Fry for about 4 minutes, turn over and flatten them a bit with a spatula. Fry for another 3 minutes. Transfer to paper towels to drain. Serve immediately. Makes about 20.

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