Wash and trim beets. Shred (medium). For every two cups shredded beets, mix with ½ c. soft bread crumbs, ¼ c. minced onion, ¼ t. ground ginger and one egg beaten. Season with salt and pepper. Heat 1/8” vegetable oil in skillet to medium. Using ¼ cup measure, place beets in pan and flatten slightly. Sauté about 4 minutes on each side. They should be crisp but not blackened.