Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Name: Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 teaspoons canola oil, divided; 710 milliliters quartered cherry tomatoes; 118 milliliters egg substitute; 1 teaspoon extravirgin olive oil; 2 Tbsps chopped fresh parsley; 2 Tbsps chopped pitted kalamata olives; 59 milliliters matzo meal; 237 milliliters shredded onion (about 1 small); 1 Dash freshly ground black pepper; 0 teaspoons salt; 454 grams cups shredded peeled Yukon gold potato (about; 227 grams cups shredded zucchini (about

Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad might be just the morn meal you are searching for. This dairy free recipe serves 4. One portion of this dish contains around 9g of protein, 6g of fat, and a total of 207 calories. A mixture of zucchini, matzo meal, egg substitute, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid.

Ingredients you will need

Potato

Zucchini

Onion

Equipment you will use

Kitchen Towels

Combine potato mixture, egg substitute, matzo meal, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.

Ingredients you will need

Egg Substitute

Matzo Meal

Pepper

Potato

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Canola Oil