3 c Shredded potatoes
1 1/4 c Shredded zucchini
1 c Shredded carrots
1 md Onion, grated
3 Eggs, beaten
1/4 c Flour
1/4 ts Salt
1/4 ts Pepper
1/4 ts Dried rosemary
Canola oil Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or applesauce.