Recipe: Walnut Zucchini and Potato Pancakes

These potato pancakes, topped with walnuts, will break easily under your fork and satisfy any potato cravings. They give you the hearty feeling of a satisfying meal, tempered by healthier ingredients.

Ingredients

1 tablespoon plus 1 teaspoon extra virgin olive oil
1 cup onion – diced fine
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoon non-fat skim milk or almond milk
1 ¼ lb Idaho potatoes – peeled and diced (5 medium size potatoes)
1 cup zucchini – grated on large hole of box grater (one small zucchini)
¼ cup walnuts – toasted, chopped

Preparation

1. Heat a non-stick sauté pan; add 1 teaspoon olive oil and the onions. Sauté on low heat until the onions are golden and caramelized, remove and set aside.
2. While onions are sautéing, squeeze excess water out of grated zucchini and reserve.
3. In a small bowl, combine whole wheat flour, baking powder, salt, and set aside.
4. In a blender add potatoes, skim milk and blend until pureed. Add in the bowl of dry ingredients and blend until well mixed.
5. Pour blender ingredients into a large mixing bowl; fold in grated zucchini and sautéed onions.
6. Heat non-stick sauté pan; add 1 tablespoon olive oil.
7. When pan is hot, add quarter cup amounts of potato mixture and spread out to form 4-inch pancakes.
8. Sauté until golden brown on each side. Sprinkle with toasted walnuts. Try serving with broccoli.

Nutrition information

Makes 6 servings.

Nutrition information (per serving/2 pancakes)

Calories: 180
Sugars: 4g
Cholesterol: 0mg
Saturated Fat: 1g
Fiber: 4g
Protein: 5g
Carbohydrate: 29g