Toast pine nuts in a hot, dry pan until golden yellow. Remove allow to cool and chop coarsely.
Peel potatoes, carrots and zucchini. Rinse, grate and squeeze through a sieve. Peel and mince onion and garlic. Add pine nuts, onion, garlic, oregano and eggs to potato mixture. Thoroughly knead and gradually add flour and breadcrumbs until a well-moldable material has formed. Season with salt, pepper and nutmeg and form small patties.
Heat oil in a pan and fry patties until golden brown on each side. Remove, drain on paper towels and keep warm in the oven at 80°C (approximately 175°F). Serve warm.