Tired of the same old bowl of corn, or cooked peas on your dinner table? Try making Root Cakes for a nice change. We all know that vegetables are good for you and root vegetables are good for you too. Just think about roots in general. I know this may not be what you were thinking about a few seconds ago. Anyway, a root’s job is to store food for the plant, and then help nourish the plant. So foods that are roots; carrots, radish, etc. are packed with nourishment for you too. Combine a few root vegetables into a nourishing and tasty ‘root cake’. All the root vegetables used in my recipe are commonly found in your market’s produce section. Root cakes go well with fish or chicken, or just about anything. They are good too when eaten just as they are as a main course. Top with a marinara sauce or salsa and a bit of grated cheese and they are delicious.. I have added chopped ham or chicken and that is good too. 
However you make them; baked for a healthy cake or browned in olive oil Root cakes are a nice change and a good way to get healthy root vegetables into those who are sitting around your table. Root vegetables are low on the glycemic index, which means they are good, slow carbohydrates that won’t spike your blood sugar and will help you feel full longer. Another perk from root vegetables is they offer a nice amount of Omega fats. Carrots and turnips are especially high in Omega fats as far as vegetables go. Even if you put good nutrition aside (I cannot believe I thought that!) Root Cakes are a good, simple, comfort food.
For 4 Root Cakes you will need:
1 large carrot
1 medium parsnip
1 medium turnip
4 medium radishes
1 tablespoon salt-free Greek seasoning
1 egg
olive oil if pan frying cakes
Scrub the carrot, turnip, and radishes and grate with the peel. Peel the parsnip and grate. You will end up with about 2 cups of grated root vegetables. You can also grate an optional potato with the peel to make your mixture go ‘further’. Adding a potato will increase the carb load of the cakes as well. Press only the grated turnip between towels to remove extra moisture. Mix all the grated vegetables in a bowl and add seasoning and egg. Mix well. Allow to rest 10 minutes. Pack a half-cup measure with vegetable mixture. Place between pieces of plastic wrap to form 4 uniform cakes. If pan frying place patties in pan on medium-high heat with just enough oil to coat the pan. Cook 4 minutes until brown and carefully turn. 
Add oil as needed and cook second side. If baking, form patties and place on parchment paper and bake in a 375-degree oven for 12 – 15 minutes. My favorite method is to quickly pan fry the cakes and finish in a warm oven. Serve with salsa or marinara sauce and/or cheese for garnish.
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