Preheat the oven to 200 degrees F.

In a large bowl mix together the carrots, beets, onion, flour, salt, and eggs until well combined.

In a large saute pan over medium-low heat up 1 tablespoon coconut oil.

Form shredded vegetable mixture into 2 inch patties lightly squeezing any water out if needed.

Drop the patties into the oil, cooking 4 patties at once.

Cook on the first side until golden brown, about 3-5 minutes.

Flip and cook an additional 3-5 minutes.

Put cooked patties on a sheet pan and keep warm in the oven while you repeat the cooking process until all patties are cooked. Adding more coconut oil to the pan as needed.

In a small bowl add the avocado mash, salt, and squeeze of lemon mixing to combined.

Serve the vegetable patties warm, top with avocado mash, sprinkle with chopped parsley, and squeeze more lemon if desired.

Store leftovers in an airtight container in the fridge for up to 5 days.