Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

By tcasteel2000

Marie Simmons, Cooking Light

APRIL 2006

Ingredients

• 3 cups shredded peeled Yukon gold potato (about 1 pound)
• 2 cups shredded zucchini (about 8 ounces)
• 1 cup shredded onion (about 1 small)
• 1/2 cup egg substitute
• 1/4 cup matzo meal
• 1/4 teaspoon salt
• Dash of freshly ground black pepper
• 4 teaspoons canola oil, divided
• 3 cups quartered cherry tomatoes
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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, 1/4 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.