Prep Time: 10 minutes

Cook Time: 5-10 minutes

What you need:

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

What to do:

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 1/4 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.

Nutritional analysis (per serving):

• 110 calories
• 3g protein
• 6g fat
• 1g sat. fat
• 10g carbohydrate
• 1g fiber
• 70mg cholesterol
• 220mg sodium
• 2g sugars

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion: Use shredded carrot instead of shredded sweet potato.