3 medium Russet potatoes, peeled and grated
1 egg
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 c. grated carrot (1 large)
1 1/2 c. grated zucchini (2 small)
1/2 c. low-fat sour cream or plain yogurt
2 Tbsp. chopped fresh basil
1 Tbsp. chopped chives or 1 1/2 tsp. chili powder

Preheat oven to 425°. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes, until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm potatoes.