|Potato Zucchini Skillet Pancakes with Cherry Tomato Salad|
With the myriad of recipes in the More Than Burnt Toast Kitchen in late summer it seems that vegetarian is the order of the day. It seems like every day this week has been a Meatless Monday! I have not taken on a new life choice and become completely vegetarian but I do find all the colourful vegetables at our local farmers market and fruit stands to be irresistible!!!!For dinner last night I was perfectly content with these shredded zucchini and potato pancakes topped with a tomato salad bursting with sun dappled garden flavour. Of course you could have these pancakes as a side dish with your grilled chicken or steak, the choice is always up to you! Don't forget the corn on the cob too!!!
Since I am on Greek kick lately I added some chopped fresh dill and mint to remind me of Zucchini Balls (Kolokythokeftedes) which are a favourite around here. Add some salty feta cheese to either the pancakes or the salad for that little bit of something extra if you like!
**Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad**
adapted from Cooking Light
3 cups shredded peeled Yukon gold potato (about 1 pound)
2 cups shredded zucchini (about 8 ounces)
1 cup shredded onion (about 1 small)
1 tablespoon each parsley and dill, finely chopped
1 egg white
1 teaspoon dried mint
1/4 teaspoon salt
Dash of freshly ground black pepper
4 teaspoons oil, divided
3 cups quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
1 teaspoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid. Combine potato mixture, egg white, parsley, dill, dried mint, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.
Heat 1 teaspoon 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. Transfer to a plate; keep warm. Repeat procedure with the remaining 3 teaspoons oil and remaining potato mixture.
To prepare salad, combine tomatoes and remaining ingredients in a medium bowl; toss gently. Serve salad on top of pancakes.
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