Potato-Zucchini Skillet Pancakes With Cherry Tomato Salad

• Pancakes:
• 3 cups shredded peeled Yukon gold potato (about 1 pound)
• 2 cups shredded zucchini (about 8 ounces)
• 1 cup shredded onion (about 1 small)
• 1/2 cup egg substitute
• 1/4 cup matzo meal
• 1/4 teaspoon salt
• Dash of freshly ground black pepper
• 4 teaspoons canola oil, divided
• Salad:
• 3 cups quartered cherry tomatoes
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid. Combine potato mixture, egg substitute, matzo meal, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.
2. Heat 1 teaspoon canola oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1 cup potato mixture onto hot pan, spreading to a 6-inch diameter. Cook 3 minutes on each side or until lightly browned and cooked through. Transfer to a plate; keep warm. Repeat procedure with the remaining 3 teaspoons oil and remaining potato mixture.
3. To prepare salad, combine tomatoes and remaining ingredients in a medium bowl; toss gently. Serve salad on top of pancakes.

gold potato, zucchini, onion, egg substitute, matzo meal, salt, ground black pepper, canola oil, salad, quartered cherry tomatoes, olives, parsley, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/potato-zucchini-skillet-pancakes-with-cherry-tomato-salad (may not work)