3 c  Shredded potatoes
1 1/4 c  Shredded zucchini
1 c  Shredded carrots
1 md Onion, grated
3    Eggs, beaten
1/4 c  Flour
1/4 ts Salt
1/4 ts Pepper
1/4 ts Dried rosemary

Canola oil

Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in
minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or
applesauce.