Served with a bison burger and "Bubbies" pickle.
It is rare that I post a Veggie only recipe which is odd because I love to get creative with my veggies. Whole Foods has a pre-made root veggie cake that looks amazing (and apparently tastes pretty good too based on FPH’s feedback), but contains some questionable ingredients so I’ve never touched them. I decided to try making my own version. This one is definitely going into my book of favourites…..I am addicted to these suckers now. You can use any root veggies, but I like the celery root because it’s not as starchy as some of the other root veggies and it pairs nicely with the carrots and parsley.
*Note: This recipe requires a food processor. If you do not have one, I am sure you could grate the veggies if you’re up for an arm workout. Hey, maybe you could sub this in favour of your shake weight routine.
Ingredients:
– 1 large (or 2 small) celery root – outer skin/knobs removed
– 3 large carrots or 12 baby carrots – peeled (if regular carrot)
– 3 parsnips – peeled
– 1/2 Cup parsley – chopped
– 1/2 red onion
– salt and pepper
– 1 Tbsp coconut oil
– 2-3 egg yolks
Directions:
1. Grate all the root veggies and onion in the food processor.
2. Mix them together with the parsley and salt/pepper in a bowl.
3. Add the egg yolks…start with 2 and then add a 3rd if needed. You should be able to mould the mixture into patties and if it is not sticking together, add another egg.
4. In a large skillet, heat the coconut oil. Also, heat your oven to 375.
5. While the pan is heating, make patties with the root veggie mixture. Squeeze out the excess moisture while you are shaping them.
6. Fry them in the skillet for about 2 minutes per side, until they are brown.
7. Transfer them onto a parchment paper lined baking sheet and pop them in the oven for about 10-15 minutes. This helps to finish cooking the veggie all the way through.
8. Enjoy!
Fully Primal Husband gave the following testimonial, “These are really good! They taste better than the Whole Foods patties.” Nice.
Cosmopolitan Primal Girl 
January 9, 2012 at 4:40 pm
[…] blogs and sites on the web!Root Veggie Cakes Cosmopolitan Primal Girl / Posted on: January 09, 2012Cosmopolitan Primal Girl – It is rare that I post a Veggie only recipe which is odd because I love to get creative […]
January 9, 2012 at 7:10 pm
why just the yolks? and what could I sub for celeriac — my store rarely has it. These look amazing!
January 9, 2012 at 8:44 pm
Hi Gwen – I find using the whole egg adds too much moisture and they become soggy, so I generally only use the yolk….even when I make burgers.
You could sub any other root veggie for the celeriac….simply using extra carrots and parsnips would work great. Turnips or rutabaga would also work well.
January 10, 2012 at 6:19 am
Do you have any good recipes for rutabaga? I’ve had it twice now and find the flavor to be overpowering. It may be that I just don’t like it and never will, but I’d like to give it another shot in something besides a root veggie stew that is tried and tested.
January 10, 2012 at 6:21 am
I see that you suggest it here, but I’m wondering if you have a specific rutabaga recipe.
January 10, 2012 at 9:35 am
Hi Susan – I haven’t experimented with Rutabaga enough to have found a recipe that blunts that overpowering taste you speak of. I have roasted it amongst other root veggies with some fresh herbs and even some bacon, but I always seem to have that taste. Aside from using it in a stew, I’m not sure what else to try. I’ll have to experiment some more with it.
January 10, 2012 at 9:02 pm
[…] Recipe – Root Veggie Cakes – Cosmopolitan Primal […]
April 30, 2012 at 1:11 pm
I tried making these last night and they completely fell apart in the skillet. I’m going to try again this week and try using whole eggs instead of just yolks, and also try shaping the patties and refrigerating them for an hour before putting them in the skillet. The veggies still made a delicious hash but I was definitely disappointed that they didn’t hold up to being flipped.
May 3, 2012 at 2:51 pm
Oh no! They are pretty delicate, so they do fall apart easily. I suppose this recipe could have used a caveat. You might need to try to drain all of the excess liquid out of the shredded veggies using a cheese cloth prior to making them. If they are too moist, they might fall apart. Personally, I found using the whole egg made them too mushy, but hopefully you have success with this tactic. Good luck!!