Dice 1 cooked carrot. Mix with 1 large egg, 1 tablespoon bread crumbs, and some salt, and beat well. Melt 1/4 cup butter in a frying pan, add the batter, and cook on both sides [until it starts to brown]. Serve topped with a fried egg, and garnish with fried new potatoes and a gratin of beets.
Roast 2 pounds beets in their skins until soft, then peel and grate. Squeeze the juice from 1 lemon. Add 1 tablespoon sugar, 2 tablespoons sour cream, and some salt. Mix well with the beets and heat until warm.
Excerpted from The Vilna Vegetarian Cookbook by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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