Ingredients:

1 large potato about 12 ounces, unpeeled

1 medium onion

large zucchini about 8 ounces

2 cloves garlic minced

2 eggs lightly beaten

1/4 cup chick pea flour gluten free or regular flour can be used (32 grams = 1.13 oz)

1 tablespoon thyme chopped

1 tablespoon chives finely minced

1 1/2 teaspoon kosher salt

1/2 teaspoon fresh black pepper

olive oil to fry

Directions:

1. In a food processor, using a medium sized blade, shred veggies, starting with the onion, to prevent the potato from browning.

2. Transfer shredded veggies to a colander and squeeze the vegetables to remove excess liquid.

3. In a separate bowl, whisk eggs, flour or gluten free flour and seasoning together. Add herbs and potato and vegetables, stirring well to combine.

4. In a heavy skillet, heat about 2 tablespoons of olive oil over a medium heat. Squeeze excess liquid out of potato mixture, and fry, pressing gently to flatten cakes. Cook 2-3 minutes, depending on thickness, then flip and continue to cook until cakes are golden brown and cooked through.

5. For Lemon-Chive Cream, mix 1/4 cup sour cream,1 tablespoon finely minced chive, 1 teaspoon lemon juice and 1 teaspoon lemon zest together.

Bon Appetit!