Black Salsify Cakes

Probably one of the most ugly looking vegetables you'll ever see, black salsify is also one of the most underrated and forgotten ones out there. Well, it's no wonder if you have the nick name serpent root.
Anyway, in The Netherlands it's considered a bit of an old fashioned vegetable, but it's time we put salsify back in the spotlight! Considered very nutritious; rich in potassium, calcium, iron & vitamin A to new a few, it can be cooked, fried, baked or in this case, made into rosti type cakes.

This recipe yields about 4 cakes:

5-6 black salisfy roots
2 eggs
1 tbsp coconut flour
1/2 tsp garlic powder
salt & pepper to taste
1 tsp paprika powder
1 tsp coriander powder
coconut oil

The skin of black salsify is inedible, so always peel them first. Next, grate the roots, with a food processor or, like I did, by hand.
The flesh can be a bit sticky, just so you know ;-)
Heat coconut oil in a pan and pre-cook the salsify for about 10 mins.

In a bowl, mix the grated cooked salsify together with the other ingredients. Form patties, about the size of a hockey puck.
Heat some more coconut oil in a pan, and cook the patties until brown on both sides (4-5 mins)
Serve with steamed veggies and (in my case) some tasty kebabs!