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.
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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
- 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, salt, and set aside.
- In a blender add potatoes, skim milk and blend until pureed. Add in the bowl of dry ingredients and blend until well mixed.
- Pour blender ingredients into a large mixing bowl; fold in grated zucchini and sautéed onions.
- Heat non-stick sauté pan; add 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. Sprinkle with toasted walnuts. Try serving with broccoli.
Makes 6 servings.
Nutrition information (per serving/2 pancakes)
Saturated Fat: 1g