Cheese Stuffed Vegetable Cakes

Bring a large pot of water to a boil. Once the water is boiling, salt the water with 1 teaspoon salt and then add the potatoes and carrot. Bring back to a boil and cook for 8 minutes. Next, add in the broccoli. Bring the water back to a boil and cook for another 5 minutes. Drain the vegetables and transfer to a flat bowl lined with paper towels. Allow to cool for 10 minutes. Then, remove the paper towel and mash everything until mostly mashed. Add in the olive oil, arrowroot powder, salt, garlic powder, onion powder, paprika, Italian herb blend and mix well until a smooth dough forms.
Using your hands, form about 1/4 cup size balls and flatten them out as best as you can. Add 2-3 cubes of your cheese to the center and close them up. Now gently flatten them into a disc. Repeat.
Add a drizzle of olive oil to your long griddle pan and heat on medium-high. Add in the vegetable cakes and cook for 3-4 minutes per side. Lower heat if they start to brown too quickly.