Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 teaspoons canola oil divided
• 3 cups cherry tomatoes quartered
• 0.5 cup egg substitute 
• 1 teaspoon olive oil extravirgin
• 2 tablespoons parsley fresh chopped
• 2 tablespoons kalamata olives pitted chopped
• 0.3 cup matzo meal 
• 1 cup onion shredded ( 1 small)
• 1 Dash pepper black freshly ground
• 0.3 teaspoon salt 
• 1 pound yukon gold potatoes shredded peeled
• 8 ounces zucchini shredded

Equipment

• bowl
• frying pan
• kitchen towels

Directions

1. To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid.
2. Combine potato mixture, egg substitute, matzo meal, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend.
3. 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.
4. Transfer to a plate; keep warm. Repeat procedure with the remaining 3 teaspoons oil and remaining potato mixture.
5. To prepare salad, combine tomatoes and remaining ingredients in a medium bowl; toss gently.
6. Serve salad on top of pancakes.