Zucchini-Carrot-Potato Cakes

If you like potato latkes, you're going to love these Zucchini-Carrot-Potato Cakes. Not only are they light, but they're also only 48 calories each. They're also easy to make and freeze.











Ingredients:  

Small amount of basil, parsley and oregano, about 1/4 teaspoon of each
1 Large potato, or 2 small potatoes
1 Large zucchini
2 carrots peeled
1 teaspoon Kosher Salt
1/2 teaspoon of pepper
4 tablespoons of brown rice flour
1 large egg
2-4 tablespoons of olive oil

Instructions: 

Pull out your food processor and use the shredding blade. Shred zucchini, potatoes, and carrots separately. Squeeze out excess liquid either in a colander or place your veggies on a clean towel and squeeze excess out. Transfer to a mixing bowl and combine all ingredients until you have a consistency to work with. Your goal is to hand shape your cakes, therefore, they must stick together. If you've ever made homemade meatballs, it's the same process, except these will be flat like pancakes.

Place oil into a skillet over medium to medium high heat.  Once the oil is hot, place each pancake into pan. Each pancake should be about 1/4 cup in size. In a large skillet you should be able to get 5-6 in the skillet. Cook for about 4-6 minutes per side or until lightly brown. Repeat until all your mixture is cooked.

Once cooled, you should be able to place each one in a small plastic bag and freeze them for lunches, snacks, or freeze the entire batch (separating them by using wax paper) in a large ziploc bag for a dinner, lunch or breakfast. They will keep up to three months in the freezer.

Serve with either horseradish sauce, cocktail sauce, or simple apple sauce. Enjoy.