4 cups shredded sugar beet (about 1 medium sugar beet)
1 1/2 teaspoons kosher salt
1 tablespoon fresh ginger, minced
Pinch of cardamom
3/4 cups all-purpose flour
3 egg whites
Canola oil, for frying
Sour cream, for serving
Place shredded beet in a colander and toss with salt. Let sit for 15-20 minutes and then squeeze out excess liquid.
In a large bowl, combine ginger, cardamom, and flour. Add the sugar beet, and then mix in the egg whites.
Heat a few tablespoons of oil in a skillet over medium heat. Scoop 1/2-cup portions of the mixture into the pan and press down with a spatula to form a patty.
Heat until browned on both sides. Add more oil as needed.
Serve with sour cream.