Shred zucchini and sweet potato and squeeze out as much liquid as possible.
Combine the shredded zucchini, sweet potato, and egg in a medium bowl.
In a separate bowl, mix the almond flour, arrowroot powder, and spices together. Add the dry ingredients to the zucchini and sweet potato mixture and stir until fully combined.
Heat the ghee and olive oil in a medium nonstick pan. Form small patties with about 1/2 cup of mix. Cook on medium heat until golden and crisp, then flip carefully and cook the other side. Once crispy place on a plate lined with paper towels to drain.
To freeze additional patties, lay them flat on a tray and place them in the freezer. Once frozen solid, transfer to a freezer safe container.
