Grate the zucchini, sprinkle salt over it, and let it drain in a fine mesh strainer for 30 minutes.

In a mixing bowl, combine grated broccoli, drained zucchini, grated carrots, and corn.

In a separate bowl, whisk together flour, baking powder, salt, black pepper, breadcrumbs, and Parmesan.

Beat the eggs until frothy and mix with the vegetable blend.

Heat oil in a skillet. Scoop veggie mixture, flatten into patties, and cook until golden brown, about 5-6 minutes each side.

Transfer cooked cakes to a cooling rack.