Meh...the pancake itself was just ok, possibly just because I added some feta; the tomato salad was a waste of ingredients. The potatoes also didn't read the recipe, because they certainly didn't cook in 6 minutes and even in a well-seasoned, oiled 6" cast-iron skillet they wouldn't turn over without falling apart. I tried broiling the tops in the oven instead but to no avail. The result was edible but it's just as well that I had only enough ingredients for 1/2 a recipe. I needed to use up some potatoes and zucchini and this served the purpose, but I doubt I'd bother with this again.
Potato-Zucchini Skillet Pancakes with Cherry Tomato 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.
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- Calories: 242
- Calories from fat: 31%
- Fat: 8.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.9g
- Protein: 8.3g
- Carbohydrate: 34.6g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 2.7mg
- Sodium: 504mg
- Calcium: 35mg
- 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
- 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.
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