These Zucchini and Potato Pancakes have to be one of the cheapest meals you could make. They are also known as Fritters, Rosti and Latkes. You can change the veggies you use in this recipe for a wider variety of nutrients — shredded carrots, onions, and even thinly sliced bell peppers would work, as would sweet potatoes in place of regular russets. If you have any leftover tzatziki sauce you can use it as a topping for salads or sandwich spread.
- 1 pounds zucchini, shredded
- 2 cups potatoes, pre-cooked, shredded
- 2 medium shallots, minced, divided
- 1 large egg(s), beaten
- 2 cups bread crumbs, soft whole-wheat, fresh
- 1/2 cups cheese, feta, crumbled, reduced-fat
- 2 tablespoon dill, fresh, chopped, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, black ground, freshly ground, divided
- 2 tablespoon oil, olive, extra-virgin, divided
- 1 cup yoghurt, low-fat plain
- 1/2 medium cucumber, peeled, seeded and shredded
- 1 tablespoon vinegar, red wine
- Preheat oven to 450° F.
- Coat a baking sheet with cooking spray.
- Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
- Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
- Form the mixture into 12 patties.
- Heat 1 tablespoon oil in a large non-stick pan over medium-high heat.
- Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes.
- Carefully transfer the latkes to the prepared pan, browned-side down.
- Repeat with the remaining 1 tablespoon oil and patties.
- Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
- Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl.
- Serve the latkes with the tzatziki on the side.
Serves 4 – Serving Size 3 patties – Nutrition Per Serving
Calories: 325, Fibre: 10g, Fat: 12g, Carbohydrate: 45g, Protein: 14g