Veggie Patties
Bonnie Hessedal


Pence Lake Photo Studio
Ingredients

1 cup shredded carrots
1 cup shredded zucchini
1 cup shredded potatoes
½ cup thinly sliced onions
2 tablespoons chopped parsley
2 eggs
1 cup bread crumbs
1 teaspoon salt
¼ teaspoon pepper
vegetable oil for skillet or griddle

Directions

1. Combine all the ingredients together in a bowl
2. Form vegetable mixture into small flat patties
3. Heat oil in skillet or griddle
4. Cook patties on both sides over medium heat for about 8 minutes
5. Refrigerate leftovers within 2 hours