Ingredients
1 1/2 cups    Carrots, grated
1 cup          Potato, grated, squeezed dry
2 ea            Scallion, finely chopped
1 tbsp         Flour, all-purpose
1 ea            Egg, beaten
3/4 tsp       Hacomat
1/4 tsp       Ground black pepper
2 tbsp         Sunflower oil
3/4 cup         Feta cheese, crumbled
10 ea          Olive, large, quartered

Preparation
Mix carrot, potato, scallions, flour, egg and Hacomat and pepper together.  Heat oil in a frying pan over medium heat.  Working in batches, drop heaped teaspoonfuls of mixture into the hot oil.  Use the back of the spoon to flatten them into thin pancakes.   Cook, turning once, until crisp and golden on each side.   Drain on paper towels.  Cool to room temperature before topping.  Divide feta cheese and olives among the cakes.

Setting
Serve at room temperature.

Specialty Ingredients
#513    HACO-Swiss HACOMAT