Vegetable Latkes

4 Servings

2    Lg. carrots, grated
2    Med. zucchini, grated
6    Leaves spinach, chopped
3/4 c  Whole-wheat flour
1/4 c  Wheatgerm
2    Eggs, slightly beaten
2 T  Soy sauce
Oil.
1 lg Clove garlic, minced

Place vegetables in a strainer and pressout liquid. Transfer to a bowl.
Stir in flour and wheat germ.  In another bowl, mix together eggs, garlic
and soy sauce; add to veggies (if mixture is watery, add additional flour
or matzoh meal). Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soupspoonsful into the pan. Cook over medium heat until brown and crisp, about 10 minutes. Turn and brown the other side.  Serve hot with additional soy sauce to taste.