Mix all ingredients until combined, but do not over-mix or they won't be as tender. Add fresh herbs if you'd like!
Pan fry over medium-high heat in a bit of olive oil. Many recipes will have you put an inch or more of oil in the pan and fry them that way. I find my method of just a drizzle of olive oil at the bottom of the pan works just as well and is a LOT less greasy. Place these in a very low oven to keep warm. You can bake these for an additional 5-10 minutes after pan-frying to get the extra crispy.
Re-heat on a baking sheet briefly to retain crispness.
You really gotta squeeze the shredded veggies out so they get crisp. Grab a glass and squeeze those carrots into it--you'll have a lovely shot of Carrot juice!
I bet they would be delicious made in a bigger size and thrown on a bun or wrap! We ate them with ketchup, and ranch dressing, along with some twice baked potatoes.