Mashed potato zucchini pancakes with sautéed spinach and fried eggs

 

1 cup leftover mashed potato 

2 eggs 

1 TBS plain yogurt 

1/4 cup flour

1 tsp salt 

1 tsp adobo powder 

1 tsp baking powder 

1 small zucchini grated and squeezed 

1 green onion diced sliced your taste for how large 

1/2 cup cheddar cheese (DF use nutritional yeast) 

Beat eggs in a mixing bowl then add the potatoes and yogurt and mix till smooth. 

Add the flour, salt, baking powder and adobo powder, and stir to combine - do not over mix. 

To prep the zucchini, grate the zucchini, add a pinch of salt and mix thru. A few minutes later squeeze the liquid out of the zucchini. there’s a few methods to do this, I used my potato ricer to press out the liquid, another method is to place it into a cheese cloth and squeeze out the liquid, or place the salted zucchini in a colander with a weight on top 

Add the zucchini, green onions and cheese and fold in to combine. 

Heat a large pan with oil to sauté the pancakes. 

Flip once and then the cakes should be done - I flipped twice on some that needed a little more time. Experiment with one to figure out the timing. 

I served them with fried eggs (I almost poached) and sautéed spinach