These can be switched up with different herbs, spices and veggies you have on hand.
2 large zucchini’s grated
2 yellow potatoes grated
Place in a colander and sprinkle with salt and let sit and drain for 20 minutes. Then place in a towel and wring as much liquid out as possible.
Mix together with:
4 thinly sliced green onions
Large handful of chopped parsley
1/2 cup almond flour
1tsp red pepper flakes
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
Heat skillet with fat of choice (I used a mix of bacon fat and ghee or I recommend beef tallow, duck fat or coconut oil). Drop spoonfuls and shape them into pancakes. 4-5 minutes until browned then carefully flip. Can flip a few times to be sure it is cooked and golden on both sides.
Serve fresh or store and re-heat. Eat as a side, replace bread or a cracker, cook an egg on top, layer it will tomato and meat of choice or just roll some feta cheese in it!