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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.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


3 cups potatoes
shredded peeled Yukon gold
2 cups zucchini
1 cup onions
½ cup liquid egg substitute
¼ cup matzo meal
¼ teaspoon salt
1 dash black pepper
freshly ground
4 teaspoons canola oil
3 cups cherry tomatoes
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


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.


* not incl. in nutrient facts

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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?


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