Root Vegetable Cakes

• 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

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

onion, sweet butter, carrots, sweet potatoes, parsnips, salt, flour, eggs, hanout, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/root-vegetable-cakes-50078297 (may not work)