Carrot, Zucchini, & Potato Cakes

Carrot, Zucchini, & Potato Cakes – I saw this recipe in my Better Homes & Gardens magazine and knew that I would enjoy these…even if they had zucchini in them!

Most of the time, I cannot bear to eat zucchini. That and eggplant. Ugh. I try to like it, I really do…but I just can’t.

I don’t mind raw zucchini, but as soon as it’s cooked it becomes a soggy, disgusting mess!

But alas, it was delicious in these. Perhaps because you couldn’t really taste the zucchini. 😉

Carrot, Zucchini and Potato Cakes

Carrot, zucchini and potato cakes


  • 1 medium zucchini, shredded (about 1-1/4 cups)
  • 1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
  • 1 large carrot, shredded (about 1 cup)
  • 1/4 cup all-purpose flour
  • 5 large eggs
  • 2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. canola oil
Read more:  Potato Gratin


1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.

3. In extra-large nonstick skillet heat half of the oil over medium heat.

4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.

5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.

Read more:  Crash Hot Potatoes

6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.

Carrot, Zucchini, & Potato Cakes

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