Start by placing the whole potatoes and carrot in a pot of salted water. Boil for 15-20 minutes or until fork-tender. Drain, peel, and mash until smooth.

Allow the mixture to cool slightly. In a large bowl, mix in spring onions, parsley, salt, black pepper, nutmeg, and flour. Stir gently until combined.

Divide the mixture into 6-8 equal portions and shape each into a patty about ½ inch thick. Optionally, roll in flour or breadcrumbs.

Add 2 tablespoons of cooking oil to a skillet over medium heat. Test readiness by dropping a small piece in; it should sizzle.

Carefully place patties into the skillet, frying each side for 3-5 minutes until golden brown and crispy.

Transfer cooked cakes to a paper towel-lined plate. Serve hot with fresh herbs or vegan parmesan, and enjoy!