Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Randy Mayor
These potato pancakes make an ideal base for the tangy olive and tomato salad, and they are a great side for a spring vegetable ragout. For a different twist, and to save prep time, you can serve them with purchased tomato salsa.

Yield:

4 servings (serving size: 1 pancake and about 3/4 cup salad)

Recipe from

Nutritional Information

Calories 242
Caloriesfromfat 31 %
Fat 8.4 g
Satfat 0.8 g
Monofat 5.2 g
Polyfat 1.9 g
Protein 8.3 g
Carbohydrate 34.6 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 504 mg
Calcium 35 mg

Ingredients

Pancakes:
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
Salad:
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

Preparation

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.

Note:

Marie Simmons,

April 2006