Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One more recipe (and hopefully many more to come) from with the recipe from the Redwall Cookbook!

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Carrot Cakes (serves 4)

3/4 cup mashed potato
3/4 cup grated carrot
3/4 cup peeled and grated onion
1/2 cup breadcrumbs
2 teaspoons chopped fresh parsley
3 beaten eggs
Salt
Pepper
1 tablespoon vegetable oil

1. Preheat the oven to 225F. Mix potato, carrot, onion, breadcrumbs, and parsley together in a bowl.
2. Beat in eggs and season well with salt and pepper.
3. Put oil in frying pan and heat up the pan. Then put tablespoons of batter in pan. Cook each side of each cake for 3 to 4 minutes each or until golden.
4. Keep warm in the oven until ready to eat. Continue with the remaining batter that did not fit into the pan the first time, adding oil before each batch.