Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
Photo by Randy Mayor

Ingredients

  • ½ cup egg substitute
  • 3 cups quartered cherry tomatoes
  • 2 tablespoons chopped fresh parsley
  • ¼ cup matzo meal
  • Pancakes:
  • 3 cups shredded peeled Yukon gold potato (about 1 pound)
  • 1 cup shredded onion (about 1 small)
  • + 9 more ingredients
    • 4 teaspoons canola oil, divided
    • ¼ teaspoon salt
    • Salad:
    • 2 tablespoons chopped pitted kalamata olives
    • 1 teaspoon extravirgin olive oil
    • Dash of freshly ground black pepper
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 cups shredded zucchini (about 8 ounces)

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 o...

View full recipe at My Recipes

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