Root Vegetable Cakes

Name: Root Vegetable Cakes
Ingredients: 1 medium onion, cut into small dice; 1 ounce sweet butter; 1 pound carrots, peeled and grated; 1 pound sweet potatoes, peeled and grated; 1 pound parsnips, peeled and grated; 2 teaspoons salt; 2 tablespoons flour; 2 extra large eggs; 1 teaspoon ras el hanout; 1/2 teaspoon freshly ground black pepper

10 ingredients

1 steps

Ingredients

1 medium onion, cut into small dice
1 ounce sweet butter
1 pound carrots, peeled and grated
1 pound sweet potatoes, peeled and grated
1 pound parsnips, peeled and grated
2 teaspoons salt
2 tablespoons flour
2 extra large eggs
1 teaspoon ras el hanout
1/2 teaspoon freshly ground black pepper

Directions

1

{"0":"1. Melt the butter in a small pan, add the onion and cook gently for about 8 minutes, until translucent.","1":"Put the cooked onion in a bowl.","3":"2. Put the grated vegetables into a large saucepan with 1\/4 cup water and 1\/2 teaspoon salt. Cover the pan and cook over high heat, stirring every now and then, till the vegetables are nearly cooked (about 7 minutes).","5":"3. Uncover the pan and stir another 5 minutes so, ideally, all the water is evaporated by the end of the cooking.","7":"4. Tip the vegetables into a large strainer and press firmly to make sure any excess water is removed then add to the onions.","9":"5. Add all the other ingredients, plus the balance of the salt, and stir well.","11":"6. LEAVE THE MIXTURE TO FIRM UP FOR AT LEAST 2 HOURS, OR OVERNIGHT.","13":"7. Form into patties and fry over medium heat in vegetable oil until golden brown (about 4-5 minutes on each side). Be sure to cook long enough to form a crust but without burning, as they blacken very easily"}