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.