1 1/2 c. potatoes, shredded
1 1/2 c. carrots, shredded
1 tbsp. onion, chopped fine
2 tbsp. flour
2 tbsp. wheat germ
Salt & pepper
1/4 tsp. dried tarragon
4 eggs, slightly beaten
2 tbsp. butter

Use course grater. Peel potatoes and carrots and grate. Mix onions, carrots and potatoes in large bowl. Sprinkle with flour, wheat germ and spices and toss to coat well. Add egg and mix. Melt butter in large skillet. Spoon 4 cup mixture for each cake, flatten. Cook 5 minutes. Turn, cook until golden brown. Makes 10 to 12. Serve with creamed beans.