2 tsp. dried green onion tops
3 medium carrots
1 large potato, peeled
¼ cup wheat pastry flour
2 tsp. savory
1 Tbsp. Olive oil
2 eggs, or 4 large egg whites or ½ cup Calendula Egg Substitute (see Calendula)
Freshly gated Romano or Parmesan cheese
Finely grate the potato and carrots and put them into a strainer that you've set in the sink, weighted down so the liquid drains out. Let drain for about 5 minutes. When well drained, transfer to a medium bowl and stir in the flour, onions, savory, and eggs. Combine well.
Heat a well-seasoned cast-iron skillet over medium-high heat for 3 minutes (if you don't have a well-seasoned cast-iron skillet, use what you have but do not preheat). Reduce the heat to medium and pour in the oil. Form the potato-carrot mixture into 4 firm cakes, and set them into the skillet. Sizzle until they're brown and crisp, about 4 minutes on each side, pressing down frequently with a spatula. Sprinkle the cakes with the cheese and serve hot. These are good garnished with plain yogurt also.