Zucchini Potato Patties

Zucchini Potato Patties
2 medium zucchini, shredded
1 small carrot, shredded
1 teaspoon salt
ground black pepper and salt to taste
1/2 cup mashed potato
1/4 cup pastry flour
1/4 teaspoon baking soda
oil for frying

Place the zucchini and carrot in a colander and sprinkle with the salt. Allow to drain for at least 30 minutes.
Squeeze all the excess water from the vegetables and pat dry. Add remaining ingredients and blend well. Form into patties with your hands, I made about ten patties, but it depends on size. The patties will hold together better if refrigerated at this point for at least 30 minutes. Or prepare the patties ahead and refrigerate overnight.
Heat a little oil in a large frying pan over medium heat. Fry the patties, about 5-6 minutes per side, until lightly browned. 

If you want crispy patties, make them thin, and possibly cook them in batches or use two frying pans. I made my patties thicker, and ended up baking them for a bit after frying. This works well, or works to keep them warm, just be sure to grease or line the tray with parchment paper.

This is a really quick and quite tasty side dish to go with supper, that doesn't require many ingredients or prep work. They can also be prepared ahead, or cooked and reheated, or eaten cold. It makes good use of fresh zucchini. The zucchini flavor is quite prominent. You could vary this recipe by adding minced onion or garlic, or using different spices.