vegetable cakes

this recipe is from the lompoc cafe's cookbook.

saute:
1 Tbs olive oil
1/4 cup red onion, finely chopped
1/2 tsp garlic, minced

add:
1 cup grated carrots
1 cup shredded zucchini
saute for 5 minutes or so. add:

1 1/2 cups corn (i use frozen)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp oregano
cook til corn is just softened (another 5 minutes or so)

place mixture in a bowl and let cool thoroughly.
then add:

6 Tbs all purpose flour
4 eggs, beaten
blend well

heat 1 Tbs olive oil in a large skillet pan (non-stick)
i use a 1/4 cup measure to drop batter onto pan to make veggie cakes.
saute 3-4 minutes til nicely browned on one side, then flip to cook the other side.
repeat til all batter is used, adding additional oil as needed.

excellent when served w/ your favorite salsa or lowfat sour cream on top.