Rating: 3.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 1

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.

Marie Simmons
Recipe by Cooking Light April 2006

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; calories from fat 31%; fat 8.4g; saturated fat 0.8g; mono fat 5.2g; poly fat 1.9g; protein 8.3g; carbohydrates 34.6g; fiber 3.8g; iron 2.7mg; sodium 504mg; calcium 35mg.
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