1 cupshredded carrots (1 to 1.5 carrots)
1 cupshredded zucchini
1 cupshredded potatoes
1⁄2 cupthinly sliced onion
2 Tablespoonschopped parsley
1 cupbread crumbs
1⁄4 teaspoonblack pepper
- Combine all the ingredients together in a bowl.
- Form vegetable mixture into small flat patties.
- Heat 1 tablespoon oil in a skillet. Cook patties on both sides over medium heat for about 8 minutes.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
Last updated: 02/26/17