Crispy Homemade Beetroot Patties with Garlic Sour Cream | Autumn Delicacy

Peel the beetroots and grate them using a fine or medium grater, then gently squeeze out the excess juice using a clean kitchen towel or a strainer.

Finely dice the onion, coarsely grate the Trappist cheese, and finely chop the fresh parsley.

In a large bowl, mix together the grated beetroot, chopped onion, grated cheese, and parsley. Add the eggs, flour, and breadcrumbs, then season with salt, pepper, and ground caraway. Thoroughly mix and knead until you get a juicy, easily shapeable mixture.