Zucchini Carrot "Cakes"

These are a nice "tweak" from my regular zucchini cakes.  I had a bunch of carrots left over so I figured I'd try a little something different.  This is another item that does well in the freezer so I make a bunch at once (I doubled the recipe) and freeze them for later.

Zucchini Carrot Cakes (patties)

Ingredients:

1 cup Bisquick

1/2 cup shredded mozzarella cheese 
2 eggs, beaten 
2 cups shredded zucchini
1 cup shredded carrots
½ small onion, chopped
dash of pepper
dash of nutmeg
dash of paprika 
Olive oil

Directions:

Let your shredded zucchini sit for about 10 minutes then squeeze out excess moisture.

Combine Bisquick, cheese, pepper, nutmeg, paprika, eggs, zucchini and onion in a mixing bowl. Blend well. 

Turn on your pan or skillet on high.  Add olive oil.

Spoon heaping tablespoons of zucchini mixture into skillet.  Fry for 3 to 5 minutes per side, until golden brown.

Place browned patties on a plate or paper towel.  Serve hot with marinara sauce or ketsup.

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