1 lb baking potatoes (about 3), peeled
1/2 lbs carrots, peeled
1/2 cup flour
2 shallots, minced
2 tbs chopped fresh OR dried rosemary
5 lg eggs, lightly beaten
salt and pepper to taste
1 tbs roasted garlic oil OR olive oil
1 tbs butter
1/4 cup grated parmesan cheese
sour cream

grate the potatoes and the carrots, and press between paper towels to remove excess moisture. combine with the flour, shallots, rosemary, and eggs, and season with salt and pepper. shape into 6 round cakes.

in a large, heavy skillet over medium heat, heat the oil and butter, then saute the cakes, 1 or 2 at a time, until golden brown, about 4 minutes each side. sprinkle with the parmesan cheese and serve hot with sour cream.

serves 4-6