Zucchini, Carrot and Feta Cheese Cakes

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

Preparation:-

1. Mix all ingredients. Form into loose cakes (don’t flatten).
2. Sear cakes on griddle until cooked through and crispy.