ZUCCHINI-CARROT-POTATO CAKES

1          tablespoon fresh italian parsley, stems discarded

1          medium russet potato, peeled and cut to fit the feed tube

1          small zucchini, trimmed

1          small to medium carrot, peeled

1          small onion, peeled

1          teaspoon kosher salt

¼         teaspoon freshly ground black pepper

2          tablespoons unbleached, all-purpose flour, or matzo meal

1          large egg, lightly beaten (may not need entire egg)

2          tablespoons grapeseed or vegetable oil, plus more as needed

Nutritional information per cake: Calories 48 (48% from fat) | carb. 5g | pro. 7g | fat. 3g sat. fat 0g | chol. 12mg | sod. 200mg | calc. 9mg | fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and finely chop, 3 to 4 pulses. Leaving the parsley in the bowl, remove the chopping blade and replace with the shredding disc assembly. Laying the vegetables horizontally in the feed tube (trim to fit as needed), shred the potato, zucchini, carrot and onion. Squeeze all excess liquid out of vegetables by wrapping up in a clean towel and gently wringing. Transfer all to a large mixing bowl. Add the salt, pepper and flour and gently mix to fully combine. gradually add the beaten egg until the mixture just holds together. You do not want the mixture to be too wet or the final cakes will be too dense.
2. Put the oil into a large skillet set over medium-high heat. When hot, drop pancake mixture by scant ¼-cup spoonfuls evenly spaced in pan. Press down on top to flatten to about ¼-inch thickness. Cook about 4 to 6 minutes on each side or until crispy and light brown. Repeat adding oil as needed, until all mixture has been cooked off. keep warm on a baking sheet lined with a rack in a 200ºF oven.
3. Serve with warm applesauce, sour cream or crème fraîche.