Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

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.