Brockhall Badger Carrot Cakes
1 small potato (3/4 cup)
3 medium carrots (6 oz.)
1 medium onion (6 oz.)
1/2 cup fresh breadcrumbs (2 slices)
2 teaspoons fresh parsley, chopped
3 eggs
salt and pepper
vegetable oil (canola)
maple syrup (optional)

Peel, dice and boil the potato in a small pot. While the potato is
boiling, peel and grate the carrots and peel and dice the onion.
Chop the parsley. Shred two slices of bread.  Drain the potato. 
Mash in a large bowl. Add the carrots, onion, parsley and breadcrumbs. 
Beat in three eggs, season with salt and pepper to taste.

Heat oil in a non-stick frying pan. Drop tablespoons of batter into 
pan.  Press down into latkes with spatula. Cook until underside is 
golden brown, about three minutes. Flip over and brown on other side. 
Serve hot. Makes 18 silver-dollar sized pancakes. Season with salt 
and pepper to taste. Divine with maple syrup.  

These are certainly one of the most colorful recipes I've
redacted from The Redwall Cookbook, orange carrots, white onion,
green parsley, yellow beaten eggs and all fried to a golden brown.