Boil the potatoes, carrots and onion.
Blend the spinach and cilantro with a splash of water.
Once the root vegetables are cooked, blend until puree consistency. Add a splash of water to thin it out and make it easier to blend.
In a bowl add the flours, egg, salt, spinach and cilantro puree and the potato and carrot puree. Mix well until everything is incorporated.
In a hot pan, add a teaspoon of oil, make small nuggets of the mix, like little croquettes or mini burgers and cook on both sides until golden brown.