Ingredients:

• 2 cups (340 g) – zucchini, grated
• 1/4 cup – carrot, grated
• 1/2 cup – boiled and mashed Potato
• 1/4 cup – whole Wheat pastry flour
• 1/4 tsp – baking powder
• 1/4 tsp – dried Thyme (optional)
• Salt and pepper to taste

Method:

1. Grate the zucchini and place it in a colander. Add 1 tsp salt to it.
2. Toss to combine and set aside for at least 30 minutes.
3. Squeeze the water out of the zucchini. You can use your hands or a cheesecloth.
4. Add them along with thyme, potatoes and carrots in a bowl.
5. You can at this point do a taste test to see if you want more salt. Season accordingly.
6. In another bowl, mix the flour and baking powder until combined.
7. Add it to the vegetable mixture. Mix until well combined.
8. Make small (lime sized) balls.
9. Form into patties. Repeat for rest of them.
10. At this point you can also refrigerate these in the fridge (for about 20-30 minutes) which will help to hold them up well while frying. It also helps to avoid oil retention.
11. Add 1-2 tbsp of oil to your cast iron pan (or as desired to coat the bottom of a non-stick skillet).
12. When hot, add the patties.
13. Cook them until golden-reddish brown on both the sides. It takes around 5-6 minutes for each side.
14. Serve hot with ketchup, chilli sauce, yogurt or sour cream.
15. Recipe Courtesy: http://chefinyou.com/