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Israeli Spinach Fritters

Grate potatoes, zucchini and onion in food processor (work quickly to avoid discoloration). Squeeze out liquid . Add spinach, egg, flour, cumin, coriander, salt and pepper to taste. Mix well. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan, being careful not to crowd. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Makes around 24 pancakes. 54 calories 2g fat.

Ingredients

2 lb fresh spinach, stemmed or arugula (rinsed and chopped)
1 lb zucchini peeled 
1 lb potatoes peeled
1 onion 
2 large eggs 
1/2 c flour 
1 tsp gr cumin 
1 tsp dried ground coriander 
gr white pepper 
salt 
canola oil