Beet 'n Rosemary Pattie

• 1 lb fresh beet, peeled and grated
• 1 teaspoon fresh rosemary, finely chopped
• salt & pepper
• 14 cup flour
• 2 tablespoons butter or 2 tablespoons margarine (butter is best)
• 4 tablespoons sour cream (optional)

1. Heat non stick skillet over medium heat.
2. In a bowl toss the grated beets, rosemary and half the flour together to mix well Season with salt& Pepper.
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. 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. Turn the heat to medium high and shake the pan once or twice to keep the pattie loose.
6. Cook until the bottom is nicely browned& crisp (about 6 minutes).
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. Adjust the heat so it doesn't burn.
9. Cook until nicely browned (apprx another 6-7 minutes) and crisp.
10. Cut into wedges and serve with a dollop of sour cream on top (Optional).

fresh beet, fresh rosemary, salt, flour, butter, sour cream

Taken from www.food.com/recipe/beet-n-rosemary-pattie-61749 (may not work)