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Combine the grated root vegetables and onion in a bowl with a good couple of pinches of sea salt and leave to sit for five minutes to draw out some of the excess moisture from the vegetables and ensure a nice, crisp end result.
Pick up handfuls of the veg mixture, squeeze out all the excess liquid from each one as you go (save the liquid, because, mixed with extra-virgin olive oil, it makes a fabulous dressing), then put the squeezed vegetables in a clean bowl.
Add the flour or breadcrumbs, optional mustard, linseed and baking powder, and mix well to combine.
Put a little olive oil in a frying pan on a medium heat.
Divide the vegetable mixture into 4 balls, lay them in the pan, then flatten the latkes slightly with a spatula and leave them well alone for three to five minutes, until they are golden on the underside.
Carefully flip them over and cook for a few more minutes, until golden brown on the other side.
Serve hot with your chosen toppings, or save and reheat later in the oven.