Potato pancakes /w zucchini and dill
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil; divided |
| 1 | Red or green pepper; chopped | |
| 1 | small | Onion; chopped |
| 1 | clove | Garlic; minced |
| 2 | larges | Baking potatoes; peeled, grated & squeezed dry |
| 1 | large | Zucchini; grated & squeezed |
| 2 | tablespoons | Fresh dill; chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Egg; lightly beaten | |
| ¼ | cup | Parmesan cheese; grated |
Directions
In a large ovenproof skillet heat 1 tb oil over medium heat. Add pepper, onion and garlic; cook until softened and set aside. Preheat broiler. In a large bowl combine pepper mixture, grated potatoes and zucchini, dill, salt and pepper. stir in egg. In the same skillet heat remaining oil over medium heat. Add vegetable mixture, pressing down to flatten. Cook until bottom browns, 5 min. invert onto plate.
Slide cake back into skillet browned side up. Cook until bottom browns, 5 min. Sprinkle with Parmesan and broil until golden brown, 3 min. Cut into wedges to serve.
Per serving: 171 cal; 5 g. protein; 9 g. fat; 38 mg Chol; 19 g.
carbs; 436 mg sodium; 46 mg Vitamin C.
From: Women's World, Oct 10, 95. Posted by Jim Weller.
Submitted By JIM WELLER On 10-12-95