• 1 cup shredded carrots (1 to 1.5 carrots)
• 1 cup shredded zucchini
• 1 cup shredded potatoes
• 1/2 cup thinly sliced onion
• 2 tablespoons chopped parsley
• 2 eggs
• 1 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Combine all the ingredients together in a bowl.

2. Form vegetable mixture into small flat patties.

3. 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.