Zucchini Tots

1 small zucchini, grated
1 small russet potato, peeled and  grated
1 Tbsp fresh parsley, chopped
1 small shallot, minced
½ cup almond flour
1 Tbsp flaxseed, ground soaked in 3 Tbsp water (or 1 egg)
2 Tbsp no parm parm (or parmesan cheese)
¼ tsp salt
¼ tsp pepper

Mix ground flax with water and set aside. Heat oven 400.
Squeak moisture from zucchini and potato ( I used paper towels)
Stir all ingredients together
Use 1 Tbsp zucchini/potato mix per tot.Can use mini muffin pan but hard to get out.
I use a small cookie scoop, place on parchment lined baking sheet and gently shape into balls
400 12-15 minutes or until golden brown