Step 1
Drain the soaked cashews and rinse them under cold water. Place them with 1/2 cup water, lemon juice, oil, garlic, dill, and parsley into a high-speed blender. Whirl away on the highest setting until completely smooth and creamy; this could take about two minutes. Stop and crape down the sides as needed. If the sauce seems too thick add a touch more water to thin if need be. Taste for seasonings and set aside.

Step 2
In a large bowl combine the grated beets, parsley, dill, onion, salt, and chickpea flour. Add the eggs and water and mix well.

Step 3
Heat the oil in a large skillet over medium-high heat. Scoop the mixture into roughly 1/4 cup portions and lightly flatten them with a spoon. Cook for about 3 minutes per side or until golden brown.

Step 4
Serve with cashew herb cream sauce, toasted sesame seeds, pinch of flakey sea salt, and additional minced herbs.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen
• Store extra sauce in an airtight container in the fridge for up to 5 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.