These potato pancakes, topped with walnuts, will break easily under your fork and satisfy any potato cravings. They give you the hearty feeling of a satisfying meal, tempered by healthier ingredients.
Heat a non-stick sauté pan; add 1 teaspoon olive oil and the onions. Sauté on low heat until the onions are golden and caramelized, remove and set aside.
While onions are sautéing, squeeze excess water out of grated zucchini and reserve.
In a small bowl, combine whole wheat flour, baking powder, salt, and set aside.
In a blender add potatoes, skim milk and blend until pureed. Add bowl of dry ingredients and blend until well mixed.
Pour blender ingredients into large mixing bowl; fold in grated zucchini and sautéed onions.
Heat non-stick sauté pan; add 1 tablespoon olive oil.
Sauté until golden brown on each side and serve with broccoli.