Beet, Carrot & Potato Cakes

I am a beet lover.  It's a good thing, too, because we got more beets than I knew what to do with in the last several weeks of our Grant Family Farms CSA share.  Thankfully, they are one of those hearty vegetables that seems to last forever when stored properly, so I'm still working through my rather sizable supply of them.

My dear husband, unfortunately, does not like beets (one of the very few things he just never had a taste for).  That means I'm always trying to come up with clever ways to hide them, although their vibrant pink color inevitably gives them away!  But their flavor doesn't have to be quite so earthy and strong, if you know how to treat them properly.  My favorite way to sneak beets into a meal is by mixing them with some other vegetables and frying the heck out of them.  Even the pickiest eaters won't scoff at a crispy, salty, fried vegetable cake.  Serve them up with some nice, thick sour cream and sliced green onions and you've got a beautiful, nutritious and super tasty side dish.  Boom!

Beet, Carrot & Potato Cakes
makes about 12

1 large beet, scrubbed & grated
2 small yukon gold potatoes, scrubbed & grated
2 small carrots, peeled & grated
1 small white onion, grated
2 eggs, lightly beaten
3/4 cup matzoh meal
vegetable oil
salt, to taste

In a large bowl, mix together the grated vegetables, eggs and matzoh meal.  Add about 1/4 cup of vegetable oil to a large frying pan and heat over medium-high.  Form the mixture into small patties and add to the hot oil, gently pressing the cakes flat with a spatula.  Fry until crispy and browned, about 4-5 minutes per side, adding extra oil as necessary.  Allow to drain on a paper-towel lined baking sheet and salt immediately after removing from the pan.  Serve immediately with sour cream and sliced green onions, if desired.