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Potato-Zucchini Pancakes with Warm Corn Salsa
Yield: Makes 6 servings
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:
1.
Prepare Warm Corn Salsa; keep warm.
2.
Combine potatoes, zucchini, egg substitute, flour, onion, bell pepper, salt and black pepper in medium bowl until well blended.
3.
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.
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 |
This recipe appears in:
Pancakes & Waffles
