Confetti Veggie Pancakes

Now, for the Recipe of the Week! Two young kids, Grace 13 & her brother, Ben 11, created this recipe I found in the magazine: Every Day with Rachael Ray. I've tried them and they were delicious! My daughter loved them, too, and took a few to work the next day! The second time I made these I used sweet potatoes instead of white. They were good but a little sweeter and didn't stick together as well. The next time I'll use a sweet potato and a white potato.

1 large baking potato, peeled & shredded
2 carrots, peeled & shredded
1 zucchini, shredded
1 small onion, finely chopped
1 large egg & 1 large egg white
¼ c. whole-wheat flour
¼ c. cornstarch
½ tsp. baking soda
Salt & pepper
2 T. extra virgin olive oil
½ c shredded sharp white cheddar cheese

1. In large bowl, cover the shredded potato with cold water & stir to rinse. Drain & transfer to a towel-covered surface. Cover with another towel and roll up to remove excess moisture. Rinse & dry the bowl. Squeeze carrots & zucchini in another towel to remove excess moisture.

2. Combine potato, carrots, zucchini, onion, egg and egg white, flour, cornstarch, baking soda, ¾ tsp salt and ¼ tsp. pepper.

3. Heat a large skillet over medium-high heat.* Add 1 T. oil & swirl to coat. (Use other T. of olive when necessary.) Spoon ¼ cupfuls of veggie mixture into the pan and flatten into 3” pancakes. Fry until golden on bottom, about 3 minutes. Flip, cook for about 2 minutes more and add a little cheese on top of each. Transfer to a plate.

*I put the patties on a cookie sheet sprayed with cooking oil and baked them at 425º for about 10 minutes on each side. I then put the cheese on top before serving.