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.
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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
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.
Whereas onions are sautéing, squeeze extra water out of grated zucchini and reserve.
In a small bowl, mix complete wheat flour, baking powder, salt, and put aside.
In a blender add potatoes, skim milk and mix till pureed. Add within the bowl of dry substances and mix till effectively combined.
Pour blender substances into a big mixing bowl; fold in grated zucchini and sautéed onions.
