Walnut Zucchini and Potato Pancakes – Health Essentials from Cleveland Clinic

These potato pancakes, topped with walnuts, will break simply beneath your fork and fulfill any potato cravings. They provide the hearty feeling of a satisfying meal, tempered by more healthy substances.

Elements

1 tablespoon plus 1 teaspoon additional virgin olive oil
1 cup onion – diced wonderful
½ cup complete wheat flour
1 tablespoon baking powder
1 teaspoon salt
three tablespoon non-fat skim milk or almond milk
1 ¼ lb Idaho potatoes – peeled and diced (5 medium dimension potatoes)
1 cup zucchini – grated on massive gap of field grater (one small zucchini)
¼ cup walnuts – toasted, chopped

Preparation

1. Warmth a non-stick sauté pan; add 1 teaspoon olive oil and the onions. Sauté on low warmth till the onions are golden and caramelized, take away and put aside.
2. Whereas onions are sautéing, squeeze extra water out of grated zucchini and reserve.
3. In a small bowl, mix complete wheat flour, baking powder, salt, and put aside.
4. In a blender add potatoes, skim milk and mix till pureed. Add within the bowl of dry substances and mix till effectively combined.
5. Pour blender substances into a big mixing bowl; fold in grated zucchini and sautéed onions.
6. Warmth non-stick sauté pan; add 1 tablespoon olive oil.
7. When pan is sizzling, add quarter cup quantities of potato combination and unfold out to type Four-inch pancakes.
8. Sauté till golden brown on all sides. Sprinkle with toasted walnuts. Attempt serving with broccoli.

Diet data

Makes 6 servings.

Diet data (per serving/2 pancakes)

Energy: 180
Sugars: 4g
Ldl cholesterol: 0mg
Saturated Fats: 1g
Fiber: 4g
Protein: 5g
Carbohydrate: 29g