1 medium zucchini
1 small onion (optional)
1/2 cup all purpose flour (use brown rice flour for gluten-free version)
1/2 teaspoon salt
2 teaspoons ground flax seeds
Grate the potatoes, zucchini and carrot and onion finely into a large mixing bowl. Drain excess liquid. Add the flour, flax seeds, salt and pepper.
Lightly cover a pan with non-stick cooking spray and use a spoon or your hands to form the potato pancake 'patties.' Put in oven at 400 F for at least 40 minutes (I cooked mine for 45), flipping them over after 20 minutes. Sprinkle with dill to serve, or serve with applesauce on the side!