Rinse the zucchini, carrots and potatoes with clean water and coarsely grate them on a grater. Mix the grated mass with about 2 - 3 teaspoons of salt and let stand for 15 minutes, then place in a clean kitchen towel and squeeze out the water vigorously, otherwise the buffers will later disintegrate in the pan. Mix the mixture in a bowl with the eggs, some parsley and spices to taste (salt, pepper, paprika powder).
Cover the bottom of a pan with oil and heat. Then spoon the mixture into the pan and flatten it so that small cakes are formed. Fry the buffers over medium heat for about 3 - 4 minutes on each side and then place them on a paper towel so that the oil is soaked up (we don`t like it too greasy).
It goes well with smoked salmon with honey-mustard sauce.
Children also enjoy it and they practically do not notice that vegetables have been processed.
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