These potato pancakes, topped with walnuts, will break conveniently under your fork as well as please any type of potato food cravings. They give you the hearty sensation of an enjoyable dish, solidified by healthier ingredients.
Ingredients
1 tablespoon plus 1 tsp added virgin olive oil
1 cup onion – diced fine
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoon non-fat skim milk or almond milk
1 1/4 pound Idaho potatoes – peeled off and diced (5 tool dimension potatoes)
1 mug zucchini – vexed large hole of box grater (one little zucchini)
1/4 mug walnuts – toasted, chopped
Preparation
- Heat a non-stick sauté pan, add 1 tsp olive oil and also the onions. Sauté on reduced warm until the onions are golden and caramelized, eliminate as well as set aside.
- While onions are sautéing, capture excess water out of grated zucchini as well as reserve.
- In a little dish, incorporate whole wheat flour, baking powder, salt, and also set aside.
- In a mixer include potatoes, skim milk as well as blend till pureed. Add bowl of completely dry active ingredients and also blend till well mixed.
- Pour blender or food processor active ingredients right into big blending dish, layer in grated zucchini as well as sautéed onions.
- Heat non-stick sauté pan, include 1 tablespoon olive oil.
- When frying pan is hot, include quarter mug quantities of potato mix as well as spread out to develop 4 inch pancakes
- Sauté up until gold brownish on each side and serve with broccoli.
Nutrition information
Makes 6 servings.
Nutrition information (per serving/2 pancakes)
Calories: 180
Sugars: 4g
Cholesterol: 0mg
Saturated Fat: 1g
Fiber: 4g
Protein: 5g
Carbohydrate: 29g
https://www.amazingexercises.com/recipe-walnut-zucchini-and-potato-pancakes/
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