Slice the rutabaga into small pieces and fry in one-quarter of the coconut oil until brown.

Use a pestle and mortar to pound the fried rutabaga until soft. Alternately, use a food processor. Set aside once done.

Microwave the cauliflower until soft and pound, using the pestle and mortar (or food processor).

Thinly slice the shallots. Using a small, shallow wok (this helps create a thicker layer of oil without actually using too much) add in another quarter of the coconut oil and fry the shallots until brown and crispy — but not burned! Set aside.

Using the same oil, sauté the ground beef until browned. Season with salt and pepper to taste.

Add the pounded rutabaga and cauliflower, fried shallot, and cooked ground beef to a bowl. Also add in the celery leaves, green onion, white pepper (black would also work), and salt. Mix well.

Scoop the mixture out in spoonfuls (about one tablespoon) and shape them into small patties.

Whisk one egg in a separate bowl. Coat each patty lightly just before frying.

Using the remaining coconut oil, fry the patties in batches until golden.

Serve in a stew or on their own as a snack!