Potato Pancakes

A delicious classic without all the fat. For Diabetes just kicked up a touch.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  idaho potatoes, peeled
• 1  zucchini, unpeeled
• 1  onion, minced
• 1  garlic clove, minced
• 1  tablespoon  minced fresh parsley
•  pepper
• 1  egg
• 1⁄2 cup  dry breadcrumbs or 1⁄2 cup matzo meal
•  nonstick cooking spray
• 1  tablespoon olive oil

Directions

1. Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
2. Grate the onion.
3. Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
4. Add the egg and bread crumbs or matzo meal. Mix well.
5. Preheat the oven to 300 degrees F.
6. Spray a skillet with nonstick cooking spray.
7. Heat the oil in the skillet over medium-high heat.
8. Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don’t overcrowd pan.
9. Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
10. Transfer cooked cakes to the oven to keep warm.
11. Repeat until all the mixture is used.