* 900 g (2 lb) Beetroots (3 very large or 4 to 6 medium) pre cooked but not in vinegar, see notes below.
* 2 teaspoons fresh Rosemary, leaves chopped, stems discarded
* Sea Salt and Freshly ground pepper
* ½ cup of plain Flour, (you may not need it all)
* 2 tablespoons Butter
* Freshly chopped Parsley to garnish

===Method===
* Top and tail the Beets and peel with a Mandoline or Potato peeler
* Grate them with a coarse Grater or Food processor.
* Press any excess water out of them using a sieve or a salad spinner.
* Heat a large non-stick Frying pan on a medium heat.
* Toss Grated Beets in bowl with Rosemary, Salt and Pepper.
* Gradually mix in the Flour, adding just enough to combine the ingredients, stirring and tossing the mixture.
* With your hands, press the Beet mixture into patties.
* Add the Butter to the pan and once it begins to Brown, add the Beet patties.
* Turn the heat up a little, fry the patties for 10 minutes and allow them to crisp, shimmy the pan if they start to stick.
* Flip them over and Fry for another 10 minutes.

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