Use-what's-in-the-fridge veggie croquettes

We've been eating a lot of sweet stuff around here lately. Date-sweetened muffins and fudge-y bite things, all in the name of experimenting. Now it's time for some vegetable experiments.  I've been wanting to make some veggie pancakes or muffins that my kids would like. So today, using my zucchini pancake recipe as a rough guide and whatever veggies I found in my fridge, I made these croquettes for lunch and they were delicious.  The kids and I ate them plain, but they could be drizzled with a buttermilk dressing, dipped in hummus, topped with fresh tomato slices and/or avocado, or whatever else you come up with.

Also, this recipe is begging to be played around with in terms of adding different herbs and spices. Cumin, dill, paprika?

Ingredients

2 1/2 cups veggies, grated or minced. I used grated carrots, some leftover corn cut off the cob, parsley and salad greens!
1/2 cup chives, green onions, or some dashes of onion powder
1 clove garlic or some garlic powder
2 eggs
3/4 cups flour (I used 1/2 cup regular flour & 1/4 cup almond)
1/2 tsp salt + a few shakes on top after they are finished cooking
Fresh ground pepper
1/2 tsp baking soda
Olive oil

Directions

Whisk together the veggies, eggs and chives.
Mix together the dry ingredients. Add to the veggie mix and combine well. Liberally coat the bottom of a cast iron skillet with oil, about an 1/4 inch. Heat the oil until it's shimmering, then lower heat a bit. Put spoonfuls of the batter into the pan and use the back of the spoon to flatten them to roughly 1/2 an inch. Fry 2-3 min per side, or until golden. Remove to a paper-towel covered plate and enjoy as soon as they are cool enough. Leftovers can be reheated in a toaster oven or briefly under the broiler, or they can just be eaten at room temp. You could make mini sandwiches with them!