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Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Randy Mayor
Yield 4 servings (serving size: 1 pancake and about 3/4 cup salad)
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.


  • 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

Nutrition 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

How to Make It

  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.

  2. 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.

  3. To prepare salad, combine tomatoes and remaining ingredients in a medium bowl; toss gently. Serve salad on top of pancakes.