Potato-Zucchini-Carrot Cakes

10 to 12, 2½-inch cakes

1   tablespoon fresh Italian parsley,
     stems discarded
1   medium russet potato, peeled and cut
     to fit the feed tube
1   small zucchini, trimmed and cut to fit
     the feed tube
1   small to medium carrot, trimmed,
     peeled, and cut to fit the feed tube
1   small onion, trimmed and cut to fit the
     feed tube
2   tablespoons unbleached all-purpose
     flour or matzo meal
¾  teaspoon kosher salt
¼  teaspoon freshly ground black pepper
1   large egg, lightly beaten
2   tablespoons vegetable oil, plus more
     as needed
    applesauce and sour cream for serving

Nutritional information per pancake (based on 12):
Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • fiber 1g

1. Insert the universal blade into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. Add the parsley and finely chop, using 5 to 6 long pulses. Leaving the parsley in the bowl, remove the chopping blade and replace with the medium shredding disc. Laying the vegetables horizontally in the feed tube (trim to fit as needed), shred the potato, zucchini, carrot, and onion. Wrap the vegetables in a clean kitchen towel, and wring over a bowl or the sink to squeeze out excess liquid.
2. Transfer the vegetables to a medium-size bowl. Add the flour, salt, and pepper, and gently mix to fully combine. Gradually add enough of the egg to form a mixture that just holds together (you may not need all of the egg). You do not want the mixture to be too wet or the final cakes will be dense.
3. Put the oil in large nonstick skillet over medium-high heat. Using a heaping tablespoon per cake, drop the batter into the pan. Use the back of the spoon to flatten out the cakes into 2½-inch rounds. Cook the cakes in batches, no more than 4 at a time, about 1½ to 2 minutes per side or until crisp and browned. Repeat, adding oil as needed until all cakes are cooked. Keep finished cakes warm on rack set over a baking sheet in a 200°F oven.
4. Serve warm with applesauce and sour cream.