Place in a large strainer:

• 4 cups shredded zucchini
• 2 cups shredded potato
• ⅔ cup minced onion
• 2 tsp. salt

Mix thoroughly. Let stand in a strainer over the sink for a few minutes. Meanwhile, combine in a large mixing bowl: 

• 10 Tbsp. water ½ cup plus 2 Tbsp.
• ¼ cup ground flax seed

Stir and set aside to thicken. 

Return to the vegetables. Press to remove as much water as possible. Working in batches, place mixture in a clean tea towel, wrap tightly, and wring out all the water possible.

Then add the following ingredients to the flax mixture from above:

• 1 Tbsp. minced garlic
• 1 tsp. salt
• ¼ cup chopped fresh parsley or 1-2 Tbsp. dried

Fold in the vegetable mixture from above. Then add:

• ⅔ cup cornmeal
• 2 Tbsp. cornstarch

Mix well. Heat a frying pan with a thin layer of your choice of oil for frying. When hot, use a fork to scoop up a few tablespoons of the zucchini mixture. Avoid using any liquid that may pool in the bottom of the bowl. Drop onto hot pan and flatten. Cook for a few minutes until golden brown. Turn and cook on the other side.

Serve with Garlic Yogurt Dipping Sauce