Root Vegetable Cakes Recipe

Name: Root Vegetable Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
1. Melt the butter in a small pan, add the onion and cook gently for about 8 minutes, until translucent.
2
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).
4
3. Uncover the pan and stir another 5 minutes so, ideally, all the water is evaporated by the end of the cooking.
5
4. Tip the vegetables into a large strainer and press firmly to make sure any excess water is removed then add to the onions.
6
5. Add all the other ingredients, plus the balance of the salt, and stir well.
7
6. LEAVE THE MIXTURE TO FIRM UP FOR AT LEAST 2 HOURS, OR OVERNIGHT.
8
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

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, cut into small dice, 1 ounce sweet butter, 1 pound carrots, peeled and grated, 1 pound sweet potatoes, peeled and grated, and more.

Yes, Root Vegetable Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Vegetable Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions