3 lg. potatoes
3 lg. carrots
2 lg. zucchini
2 eggs, separated
1 tbsp. matzo meal
1 tsp. salt
1/4 tsp. pepper (white if you have it)
1 sm. grated onion
Oil or oil spray with teflon pan

Peel vegetables, cut into chunks and blend with egg yolks. Use coarse grind. Put into big strainer (colander) and drain out liquid. Whip up egg whites until snowy. Add all ingredients gently into a bowl. Drop by tablespoon into preheated 350 to 400 degree pan. (Check temperature with a drop of water. It should sizzle and evaporate.) Brown on both sides. Serve with applesauce, sour cream and chives or yogurt.