Potato, Carrot, Zucchini Cakes

When in doubt, I always recommend chopping up root veggies and roasting them (that goes for zucchini as well—although they will take less time to cook, so add to your pan later or cook in a separate pan than potatoes and carrots). But if you’re feeling a little creative, try this “cake” recipe for delicious little, healthy patties. Top with some sliced beefsteak tomatoes or shredded cabbage…maybe even some of your garlic jam!! 😉http://www.foodandwine.com/recipes/potato-cakes-zucchini-and-carrot

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