Name: Zucchini-Potato Pancakes
Prep time: 4 min
Cook time: 13 min
Yield: 4 servings
Ingredients: yukon gold potatoes; zucchini; panko bread crumbs; egg whites (large); parmesan cheese; ground pepper

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Zucchini-Potato Pancakes

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17 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

parmesan cheese

gluten-free

(?)

Has gluten from:

panko bread crumb

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

egg white (large)
parmesan cheese

vegetarian

(?)

Not vegetarian due to:

egg white (large)

pescatarian

paleo

(?)

Not paleo due to:

panko bread crumb
parmesan cheese

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.5% of RDA
• Calories: 8.1% of RDA
• Carbs: 6.3% of RDA
• Fat (total lipid): 3.4% of RDA
• Fiber: 4.9% of RDA
• Fructose: 1.4% of RDA
• Protein: 7.2% of RDA
• Sodium: 12.1% of RDA
• Sugar: 6.7% of RDA

• Vitamin A (IU): 4.4% of RDA
• Vitamin B6: 12.2% of RDA
• Vitamin C: 17.8% of RDA
• Iron: 0.9% of RDA
• Magnesium: 7.8% of RDA
• Manganese: 3.5% of RDA
• Niacin: 5.8% of RDA
• Potassium: 10.9% of RDA
• Zinc: 3.2% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

17.4

Calories

162

Fiber

1.36

Iron

0.165

Protein

8.11

Sodium

164

Sugars

2.10

Fat (total lipid)

2.05

INGREDIENTS

Amount

Measure

Adjust

Ingredient

cups

yukon gold potatoes

peeled and shredded.

cup

zucchini

shredded.

1/4

cups

panko bread crumbs

whole

egg whites (large)

lightly beaten.

1/4

cups

parmesan cheese

freshly grated.

1/4

tsp

ground pepper

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PREPARATION

Dry the shredded potato and shredded zucchini until no more water comes out.

Combine all ingredients in a bowl and mix well.

Heat a large non-stick skillet over medium heat and coat the bottom with a high heat neutral oil (grape seed, avocado).

Spoon about 1/2 cup of potato mixture into w 5-inch circles in the pan.

Cook for 5 minutes, turn and cook for 4 more minutes. They are done when the potato is tender.

Repeat this process until all pancakes are made.

Serve warm with salsa or sour cream, or any other topping of choice.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 162

Protein 8.11 g

Carbohydrates 17.4 g

Iron 0.17 mg

Fiber 1.36 g

Calcium 5.00 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.