~ Carrot & Potato "Hash Browns" !! ~

2 lge (about 360g) 'coliban' (white frying) Potatoes, 3 med (about 260g) Carrots-peeled, 1 Egg-lightly whisked, 1-1/2 tabs Plain flour, Pinch of Salt, Sunflower or Olive oil to shallow-fry, 125g light Sour cream, 60g 'baby' Spinach leaves, 2 green Shallots, ends trimmed-chopped, 1 Garlic clove-finely chopped, grated or minced. COARSELY grate potato and place in a Colander. USE your hands (after washing first) to squeeze out as much liquid as possible. TRANSFER to a bowl. ADD the carrot, chopped spinach leaves, chopped shallots, garlic, light sour cream, egg, flour and salt and stir until well-combined. DIVIDE into 12 equal portions. ADD enough oil to a frying-pan to reach a depth of 2cm. HEAT over med-high heat! SPOON 4 portions of carrot mix around edge of pan and flatten slightly. COOK for 2 minutes each side or until cooked through. Bon Apetit