Sweet potato/zucchini cakes

INGREDIENTS:

1 medium zucchini, shredded with skin on

2 small sweet potatoes, peeled and shredded

1 med onion, shredded

2/3 cup parmesan cheese

1 cup Trader Joes baking mix (or flour)

1 egg

a handful of basil, chopped

1 tsp grated lemon peel

a couple of shakes of sea salt and pepper

Mix all ingredients in a large mixing bowl.  Heat 1 TBL olive oil in a pan.  Scoop out zucchini mixture with an ice cream scoop, or just use your hands like I do.  Make a ball, place in pan and flatten.  Cook on med low heat (gas stove) until browned and flip.  Depending on the pan you use, you might need to add a little more olive oil.  Remove from pan when browned to your liking.  I like mine a little dark.  Sprinkle with parmesan cheese and serve.  I got about 8 medium sized cakes with these measurements.  


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