Potato Zucchini Pancakes with Warm Corn Salsa

Yield:
6 servings

Ingredients:

  2. Pancakes:
  3. 5 cups frozen hash brown potatoes, thawed
  4. 1-1/2 cups zucchini, shredded
  5. 1/2 cup egg substitute
  6. 1/4 cup flour
  7. 2 tablespoons onion, chopped
  8. 2 tablespoons green pepper, chopped
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  12. Salsa:
  13. 2 tablespoons onion, chopped
  14. 2 tablespoons green pepper, chopped
  15. 1 package (9 oz.) frozen corn, thawed
  16. 1 cup salsa, chunky
  17. 2 teaspoons fresh cilantro, chopped
Directions:

For Pancakes:

In bowl combine potatoes, zucchini, egg, flour, onion, green pepper, salt and pepper; blend well.

Spray a large skillet with cooking spray; heat over medium high heat until hot. Drop potato mixture by 1/4 cupfuls into skillet. Cook pancakes, a few at a time, for about 3 minutes on each side or until golden brown. Serve with warm salsa.

For Salsa:

Spray a small skillet with cooking spray; heat over medium heat. Add onion and green pepper. Cook and stir until crisp tender. Add corn, salsa and cilantro. Reduce heat to medium low. Cook 5-6 minutes or until hot.


TDS 3