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Vegetable Latkes IV (P)
Source: Vegetarian Times (12/90)
Serves: 4 (2 latkes each)

2 large carrots, grated
2 medium zucchini, grated
6 spinach leaves, chopped
3/4 cup whole wheat flour
1/4 cup wheat germ
2 eggs, slightly beaten
2 tablespoons soy sauce
2 tablespoons oil, about
1 large clove garlic, minced

Place vegetables in a strainer and press out liquid. Transfer to a bowl. Stir in flour and wheat germ.

In another bowl, mix together eggs, garlic, and soy sauce; add to veggies (if mixture is watery, add additional flour or matzo meal).

Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soupspoonsfuls into the pan. Cook over medium heat until brown and crisp, about 10 minutes. Turn and brown the other side. Serve hot with additional soy sauce to taste.

Posted by Annice Grinberg

Nutritional Info Per Serving: 234 Calories; 10g Fat (37.9% calories from fat); 10g Protein; 28g Carbohydrate; 6g Dietary Fiber; 94mg Cholesterol; 572mg Sodium.
Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1-1/2 Vegetable; 1-1/2 Fat