Carrot & butternut fritters

• 1 large carrot, peeled (about 150g)
• 1 medium potato, peeled (about 150g)
• ¼ butternut squash, peeled and deseeded (about 150g

Grate all the vegetables on a coarse grater (or use a food processor) and place in a sieve over a bowl. Sprinkle with half a teaspoon of salt and mix lightly. Allow to sit for at least 30 minutes at room temperature to draw out the excess water.

Place the eggs, tarragon, remaining half-teaspoon of salt, pepper, ground cardamom, flour and baking powder in a bowl. Squeeze out whatever liq