2 Veggie Pancakes - Both yummy! Carrot-Ginger and Potato-Zucchini!

These recipes are both from Cooking Light Magazine,  we put them in containers with 4 oz cooked chicken breast for fast and healthy lunch options, served with a green salad on the side it makes a really filling and satisyfying meal.

Potato-Zucchini Skillet Pancakes
3 cups shredded Yukon Gold potatoes (about 1 lb)
2 cups shredded zucchini (about 8 oz)
1 cup shredded onion (about 1 small)
1/2 cup egg substitute (I used 2 whole eggs)
1/4 cup matzo meal (I used bread crumbs)
1/4 tsp salt
dash fresh ground pepper
4 tsp canola oil, divided (I used coconut)

Place potatoes, zucchini and onion in a strainer in the sink and press out excess liquid (the original recipe has you wrap them in a clean towel and squeeze, I find this gross, so I strain them while I prep the other stuff). Combine potato mixture, eggs, crumbs, salt and pepper in a large bowl and stir gently to blend.

Heat 1 tsp oil in a nonstick pan over medium heat. Spoon about 1 cup mixture onto hot pan; spreading to a 6-inch diameter. cook 3 minutes a side, or until lightly browned, then transfer to a plate to keep warm (if serving as a meal, we let them cool for meal packing). repeat with remaining mixture.

The nutritional info includes a cherry tomato salad that we didn't make, so it is a little less than this:

Calories (Approximate) 242
Fat 8g
Protein 8g
Carbs 34g
Fiber 3g
Iron 2.7mg
Sodium 504mg
calcium 35 mg

Carrot-Ginger Pancakes with Asian Dipping Sauce

Let me just say... these smell amazing, taste amazing and are my new favorite cold lunch as well as warm meal. I had a hard time packing them up for the week because I wanted to eat them all right away. paul agreed they will be made again!

I recommend doubling this recipe, so you have lots :)

Pancakes:
2 1/2 cups coarsely shredded carrots (about 1lb)
1/2 cup chopped green onions
1 tsp minced garlic
1 tsp fresh ginger, grated
1/2c egg sub (I used 2 whole eggs)
3 tbsp cracker meal (again, I used bread crumbs, you can get gluten free ones)
1/4 tsp salt
1 tbsp canola oil, divided (I used coconut oil)
cooking spray
green onion strips for garnish (optional, fou-fou)

Sauce:
2 tbsp low-sodium soy (or regular)
1 1/2 tbsp water
1/2 tsp minced garlic
1/2 tsp minced/grated ginger
1/2 tsp rice wine vinegar

Combine first 4 pancake ingredients in a large bowl. Combine eggs, crumbs and salt in a small bowl. Add egg mixture to carrot mixture and stir to blend.

Heat 1 1/2 tsp oil in a large non-stick skillet over med-low heat. Using about 1/4 cup mixture per pancake, spoon 4 pancakes into pan and spread to 4" diameter (we had two pans going at once for speed of prep). Cook 4 minutes on each side, or until lightly browned and cooked through. Transfer to a plate to keep wearm, if serving, or just let cool for packing meals. Repeat with remaining oil/pancake mixture.

To prepare dipping sauce: Combine all sauce ingredients in a small bowl and whisk.

For meal prep we put chicken in a container, topped it with two pancakes and about a tablespoon sauce over both.

Per 2 pancake serving and 1 tbsp sauce:
Calories 129
Fat 4g
Protein 5g
Carbs 18.1g
Fiber 3.9g
Cholesterol 0
Iron 1.3mg
Sodium 562mg
Calcium 60mg