What you’ll need
Zucchini + Carrots
5 ingredients only !
Keep grated zucchini/carrots separated from the potatoes
Sprinkle 1 tsp coarse salt
Soak shredded potatoes in lightly salted water for 5 mins. So they won’t turn pinkish-brown color.
Use a cheese cloth to squeeze out the liquid.
Microwave potatoes for 3 mins to release more starch. It’ll help binding.
Add cassava, coconut milk, zucchini and carrots. Press to bind the ingredients together.
Form small patties or make larger ones. Don’t press too thin or it’ll be hard to flip in the skillet
Remember they are packed with veggies. Flip carefully.
Here I use Tessemae’s Whole30 approves Ketchup. You can use any dipping sauce you like!