This is one of my favorite side dishes. I just love these little veggie patties. I discovered it on Bea's site a while back and always make it when we have some zucchini and sweet potato on hand. I once made it with white potato but it wasn't quite the same. This is a gluten-free version but you can substitute with white flour if that's what you generally use. While there aren't measurements for the vegetables and sizes can vary, it seems to work out to about 4-5 cups of shredded vegetable. Here I used 2 small zucchini, 4 small carrots, 1 small sweet potato and it worked out fine. Also the recipe says it makes eight 3.5" patties, these are really small, so this recipe would be suitable for 2 people as a side dish, I would double the recipe if you're cooking for 3-4 people, they are so tasty they will get gobbled up very quickly! Recipe below. Enjoy.

I'm trying to get more cooking shots on the blog, but my kitchen light isn't suitable for photos, so when I can I bring everything to the living room to photograph, I want to do more of this because I always appreciate seeing the process as much as the final dish.

Vegetable Galettes with Fresh Herbs

(adapted from La Tartine Gourmande)

Olive oil
1 teaspoon ground cumin
1 medium zucchini, grated
2 large carrots, peeled and grated
1 small sweet potato (or 1/2 of a large one), peeled and grated
1 garlic clove, peeled and crushed
Sea salt and pepper
3 tablespoon millet flour (or all-purpose flour)
1 large egg
1 oz (30 g) grated Comté (or parmesan)
Chopped parsley, lemon thyme and tarragon (about 2-3 tablespoons total)

In non-stick skillet heat 2 tablespoons olive oil, add the cumin and let cook for about 1 minute. Add the vegetables, garlic, some salt and pepper, cook for 8-10 minutes stirring occasionally until tender. Transfer the vegetables to a bowl and let cool.

Add the flour, egg, cheese and herbs to the vegetables, stir until well combined.

In the same skillet heat 2 tablespoons olive oil, drop 1 heaping tablespoon of vegetable mixed in pan and flatten with the back of a spatula, repeat with as many as your pan will hold, cook for 2-3 minutes on each side, transfer to a plate covered with paper towel. Serve warm.