Ingredients

• 1 zucchini (large)
• 1 potato (large, peeled)
• 1/2 cup low-fat cheddar cheese (shredded)
• 1/4 cup flour
• 1/2 white onion (chopped)
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dill
• 1/2 teaspoon garlic powder

Instructions

1. shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.

2. drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.

3. mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.

4. form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.

5. serve with sour cream with chopped green onion mixed inches.