• 1egg white
  • 1egg
  • 1 zucchini (shredded)
  • 1 sweet potato (baked or boiled until slightly soft, then shredded)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup finely chopped onion
  • 3 tbs oil


Lightly beat egg and egg white in a blow and set aside. Coarsely grate zucchini and sweet potato; then mix with egg mixture. Stir in onion, salt, and pepper until combined.

In a non-stick skillet, heat oil until hot and add mixture by heaping tablespoon to skillet and flatten with a spoon. Cook until brown on both sides, and keep cooked in oven until served.

Note: I made them a tad smaller than the recipe (courtesy of a sweet work friend) suggested, in order to pull a sort of “loaves-and-the-fishes” deal. They were great! I added a little extra oil to make sure they were super-crispy and we just ate them plain. The recipe suggests adding applesauce for dipping. Could be tasty!