Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
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.
|
|