Title: Vegetable latkes 
 Categories: Side dish, Vegetables, Holiday, Jewish
      Yield: 4 Servings
 
      2 ea Lg. carrots; grated
      2 ea Med. zucchini; grated
      6 ea Leaves spinach; chopped
    3/4 c  Whole-wheat flour/
    1/4 c  Wheatgerm
      2 ea Eggs; slightly beaten
      2 tb Soy sauce
      1 x  Oil.
      1    Lg clove garlic; minced
 
  for such a great response!  Let me add a recipe from last year's
  VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press
  out 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.  Makes 8
  pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g
  protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium.