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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A delicious classic without all the fat. For Diabetes just kicked up a touch. Ingredients:
2 idaho potatoes, peeled |
1 zucchini, unpeeled |
1 onion, minced |
1 garlic clove, minced |
1 tablespoon minced fresh parsley |
pepper |
1 egg |
1/2 cup dry breadcrumbs or 1/2 cup matzo meal |
nonstick cooking spray |
1 tablespoon olive oil |
Directions:
1. Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
2. Grate the onion.
3. Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
4. Add the egg and bread crumbs or matzo meal. Mix well.
5. Preheat the oven to 300 degrees F.
6. Spray a skillet with nonstick cooking spray.
7. Heat the oil in the skillet over medium-high heat.
8. Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don’t overcrowd pan.
9. Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
10. Transfer cooked cakes to the oven to keep warm.
11. Repeat until all the mixture is used.
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