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. 25
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Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 339g (12.0 oz)Amount per Serving
Calories 18138% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 404mg
17%
Total Carbohydrate
8g
8%
Dietary Fiber 4g
17%
Sugars g
Protein
14g
Vitamin A 30%
•
Vitamin C 62%
Calcium 6%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
