Ingredients

• 1 large zucchini, shredded (about 1 cup)
• 1 large sweet potato, peeled and shredded (about 1 cup)
• 2 eggs, lightly beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons flour
• 2 tablespoons olive oil

Directions

1. Mix zucchini, sweet potato, eggs, salt, pepper, and flour. Mix until well combined.
2. Heat olive oil in a large non-stick skillet over medium heat.
3. Using a soup ladle, drop about ¼ cup of mixture into skillet and cook each cake about until golden brown, about 2-3 minutes on each side. Serve as is or with applesauce.

Servings: 6 to 8 people

Suggestion: Use shredded carrot instead of shredded sweet potato.