Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.
Yield
4 servingsPrep
18 minCook
7 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake | |||
| 3 | cups |
potatoes
shredded peeled Yukon gold |
|
| 2 | cups |
zucchini
shredded |
|
| 1 | cup |
onions
shredded |
|
| ½ | cup |
liquid egg substitute
|
|
| ¼ | cup |
matzo meal
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 4 | teaspoons |
canola oil
divided |
|
| Salad; | |||
| 3 | cups |
cherry tomatoes
quartered |
|
| 2 | tablespoons |
kalamata olives
chopped pitted |
|
| 2 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pancake: | |||
| 7.1E+2 | ml |
potatoes
shredded peeled Yukon gold |
|
| 473 | ml |
zucchini
shredded |
|
| 237 | ml |
onions
shredded |
|
| 118 | ml |
liquid egg substitute
|
|
| 59 | ml |
matzo meal
|
*
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
freshly ground |
*
|
| 2E+1 | ml |
canola oil
divided |
|
| Salad; | |||
| 7.1E+2 | ml |
cherry tomatoes
quartered |
|
| 3E+1 | ml |
kalamata olives
chopped pitted |
|
| 3E+1 | ml |
parsley leaves
chopped fresh |
|
| 5 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid.
Combine potato mixture, egg substitute, matzo meal, ¼ teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.
Heat 1 teaspoon canola oil in a nonstick griddle or large nonstick skillet over medium heat.
Spoon about 1 cup potato mixture onto hot pan, spreading to a 6-inch diameter.
Cook 3 minutes on each side or until lightly browned and cooked through. Transfer to a plate; keep warm.
Repeat procedure with the remaining 3 teaspoons oil and remaining potato mixture.
To prepare salad, combine tomatoes and remaining ingredients in a medium bowl; toss gently.
Serve salad on top of pancakes.
