Walnut Zucchini and Potato Pancakes

Walnut Zucchini and Potato Pancakes

Poor potatoes; they’ve gotten such an unfair rap all these years. Fact is, even though they’re high in carbohydrates, they actually have some great health benefits! They contain lots of fiber, adequate amounts of protein and 12 vitamins and minerals. In fact, one medium-size potato has more than 1/4 of the daily recommended vitamin C! Want more potatoes? Try this delicious take on potato pancakes. It's a great way to keep your body healthy!

Recommended

4 tsp extra virgin olive oil
1 cup onion – small dice
1 tsp salt
3 tbsp non-fat skim milk or almond milk
1 tbsp baking powder
1 cup zucchini – grated (one small zucchini)
1/4 cup walnuts – toasted, chopped
1 1/4 lbs Idaho potatoes, peeled and diced

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.

While onions are sautéing squeeze excess water out of grated zucchini and reserve. In a small bowl, combine whole-wheat flour, baking powder and salt, and set aside.

In a blender add potatoes, skim milk and blend until puréed. Then add bowl of dry ingredients and blend until well mixed. Pour blender ingredients into large mixing bowl; fold in grated zucchini and sautéed onions.

Heat non-stick sauté pan; add remaining (1 tablespoon) olive oil. When pan is hot, add quarter cup amounts of potato mixture and spread out to form 4-inch pancakes, sauté until golden brown on each side and serve with broccoli.
 

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