TLC Cooking "Potato-Zucchini Pancakes with Warm Corn Salsa"

Potato-Zucchini Pancakes with Warm Corn Salsa

by the Editors of Publications International, Ltd.

Potato-Zucchini Pancakes with Warm Corn Salsa

YIELD Makes 6 servings
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Shredded zucchini adds a surprising twist to potato pancakes. Topped with a spicy corn salsa, these pancakes will bring raves from friends at your next brunch.

INGREDIENTS

Warm Corn Salsa (recipe)
2	cups frozen hash brown potatoes, thawed
1‑1/2	cups shredded zucchini, drained
1/2	cup cholesterol-free egg substitute
1/4	cup all-purpose flour
2	tablespoons chopped onion
2	tablespoons chopped green bell pepper
1/4	teaspoon salt
1/8	teaspoon black pepper
Nonstick cooking spray

PREPARATION:

Prepare Warm Corn Salsa; keep warm.
Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Drop potato mixture by 1/4-cupfuls into skillet. Cook pancakes, four or six at a time, about 3 minutes on each side or until golden brown. Place 2 pancakes onto serving plate; top with 1/2 cup Warm Corn Salsa. Garnish as desired.

This recipe appears in: Pancakes & Waffles

NUTRITIONAL INFORMATION:

Serving Size:	2 pancakes with 1/2 cup salsa
Sodium	437 mg
Protein	5 g
Fiber	3 g
Carbohydrate	24 g
Saturated Fat	<1 g
Total Fat	< 1 g
Calories from Fat	1 %
Calories	110

DIETARY EXCHANGE:

Vegetable	2
Starch	1

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