Grate the potato and zucchini into a bowl (leave the skins of the potatoes on for extra flavour and nutrients.)
Peel and thinly slice the onion, and add this to the bowl along with the parsley, salt and pepper. Give the ingredients a good mix and squeeze out any excess liquid into a separate bowl.
Heat two non-sticky frying pans with a little oil and place half the mixture into each pan. Push down the sides and cook on high heat for 2 minutes. Then turn down to a medium heat and cook for 4 minutes each side.
Carefully give the potato cakes a flip every couple of minutes to check the colour and, more importantly, to impress any onlookers! When cooked, cut into triangles and serve with ketchup.
Recipe by Magdalena Roze
Servings 4