Yield: 3 portions
Zucchini - center pith removed, julienned 3
Russet potato - peeled, julienned 1
Carrot, peeled - julienned 1
Fresh mint - chopped 1 tsp.
Eggs - 2
All-purpose flour - 1/4 cup
Feta cheese - crumbled 1 cup
Salt - pepper to taste
Mix all ingredients. Form into loose cakes (don’t flatten).
Sear cakes on griddle until cooked through and crispy.