Cheese Stuffed Vegetable Cakes

Bring a large pot of water to a boil. Salt the water with 1 tsp salt. Once the water is boiling, 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 towel. Allow to cool for 5 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.
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 cook too quickly.