Tip - If you have a food processor use the grating attachment to grate the onion and carrot quickly and easily.

In a large bowl add the grated onion, carrot, and garlic and mix to combine.

Add everything else (including the optional spices if using). I recommend sprinkling the spices as evenly as you can over the entire surface area rather than dropping them in one spot as they will distribute more evenly. Stir together thoroughly to create a thick batter.

At this stage leave it to sit for at least 10 minutes but longer is fine. It will be fine covered tightly in the fridge for up to a few days.

If cooking in the oven preheat to 400 °F (200°C). Line a large baking tray (or 2 medium) with parchment paper or a silicone baking mat, lightly grease it, then drop the batter in roughly ⅓ cup (80ml) dollops and flatten with the back of a spoon or a spatula to about ½ inch thick. Cook for 20 to 25 minutes flipping halfway.

If cooking in a skillet, preheat over medium heat then drizzle or brush the surface of the pan with a little oil (if it's a good non-stick pan you can get away with no oil). Add roughly ⅓ cup (80 ml) dollops, flattening them evenly to about ½ inch thick with a spatula or back of a spoon. Cook for 5 to 6 minutes each side or until golden brown. You can keep them warm on a plate in a low oven while you finish cooking the entire batch.