Beet & Carrot Cakes

I'm currently going through a serious beet phase (which tends to happen every couple of months) and I've been finding myself cooking with them more and more in the past few weeks. I LOVE potato pancakes and decided to make something similar using beets. Feeling inspired by The Smitten Kitchen and her love of fritters, I made this delicious beet and carrot combo. What you'll need:
-1 1/2 cups coarsely grated beets
-1 1/2 cups grated carrots
-1/2 a red onion, chopped
-2 garlic cloves, chopped
-3 eggs
-1/4 cup flour
-3 tablespoons parmesan cheese
-A dash of salt
-Oil for frying
1. After grating your beets and carrots, put them in a medium sized bowl. 2. In a separate bowl, whisk eggs. 3. Add eggs, chopped onion and garlic, flour, salt, and parmesan cheese to the beets and carrots. Mix together well. 4. Put oil in your pan over medium-high heat. Drop spoonfuls of the beet and carrot batter onto pan. Cook for 3-5 minutes, then flip and cook the other side for 3-5 minutes. You can make these whatever size you'd like, but I think you would probably have to adjust the cooking time. I used about tablespoon sized drops. Nate ate his with Sriracha on top (he puts Sriracha on EVERYTHING) and said that they were really good that way! I ate mine as is and they were also very good. Enjoy! xx Courtney