In a medium pan, sauté beet greens, stems and red onion over medium heat until softened. (about 6 - 7 minutes). Remove from pan and set aside to cool.

Using a food processor (or a box grater), shred carrots.

In a medium - large bowl, combine shredded carrots, scallions, parsley, garlic, panko, flour, baking powder, salt, and pepper. Toss to combine, making sure you don't leave any large pockets of flour. Set aside.

In a small bowl, combine chia seeds and water. After a minute or two, when it just begins to gel, add to bowl with carrot mixture and toss to work chia seeds into the mixture evenly.

Add cooled beet greens and onions to carrot mixture and toss to combine evenly.

Heat a cup of oil (in the same pan you used to cook the beet greens) over medium - medium/high heat until shimmering.

Using a 2 ounce scoop or a 1/3 cup measure, portion out veggie cake mixture. Use your hands to lightly pack the veggie cakes so they retain their shape while cooking.

Add cakes to pan and cook for 5 - 6 minutes per side until deep golden brown.

Remove from pan and set on paper towels to absorb excess oil.

Enjoy!