Zucchini Potato Pancakes
These Zucchini and Potato Pancakes have to be one of the cheapest meals you could make. You can change the veggies you use in this recipe for a wider variety of nutrients — shredded carrots, onions, and even thinly sliced bell peppers would work, as would sweet potatoes. If you have any leftover tzatziki sauce you can use it as a topping for salads or sandwich spread.
Zucchini Potato Pancakes
Ingredients
Ingredients
- 1 pounds zucchini, shredded
- 2 cups potatoes, pre-cooked, shredded
- 2 medium shallots, minced, divided
- 1 large egg(s), beaten
- 2 cups bread crumbs, soft whole-wheat, fresh
- 1/2 cups cheese, feta, crumbled, reduced-fat
- 2 tablespoon dill, fresh, chopped, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, black ground, freshly ground, divided
- 2 tablespoon oil, olive, extra-virgin, divided
- 1 cup yoghurt, low-fat plain
- 1/2 medium cucumber, peeled, seeded and shredded
- 1 tablespoon vinegar, red wine
Method
Method
Method
- Preheat oven to 450° F.
- Coat a baking sheet with cooking spray.
- Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
- Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper;
mix to combine. - Form the mixture into 12 patties.
- Heat 1 tablespoon oil in a large non-stick pan over medium-high heat.
- Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes.
- Carefully transfer to the prepared pan, browned-side down.
- Repeat with the remaining 1 tablespoon oil and patties.
- Transfer to the oven and bake until firm and heated through, 10 to 12 minutes.
- Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced
shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. - Serve the latkes with the tzatziki on the side.
Serves 4 – Serving Size 3 patties – Nutrition Per Serving
Calories: 325, Fibre: 10g, Fat: 12g, Carbohydrate: 45g, Protein: 14g