from the 
American Institute for Cancer Research

These exceptional cakes are great for breakfast or brunch, as part of a light lunch or dinner, or as a unique side dish. However you serve them, their texture and taste are sure to please. The zucchini, rich in vitamin A, also ensure that you are getting a healthy measure of nutrition. In addition to zucchini, russet potatoes are integral to this dish.

Good quality russet potatoes will be firm and have few eyes—and those they do have should be shallow. Avoid potatoes that are soft, wrinkled, sprouting, have cuts in the skin, or are tinted green. To ensure the best taste, store them in a dry, well-ventilated, dark place. Don’t wash raw potatoes before storing them because it facilitates decay. In addition, don’t refrigerate them because this transforms the starch into sugars, which alters their taste and nutritional properties and causes the flesh to darken when cooked.

Developed in the U.S. in the 1870s by horticulturist Luther Burbank, russets are also known as Idaho potatoes. Russets are the most common type of potato in the U.S. Arguably the world’s most important vegetable, potatoes were first cultivated in Andean mountains in South America.

Seasoning potatoes with a bit of garlic and onion enhances their natural taste. The rosemary, with its fresh piney aroma adds another layer of flavor. The combination of bread crumbs and egg ensures that the cakes have the right consistency.

Parmesan cheese provides a somewhat buttery, nutty taste to the batter. It also makes the perfect topping. In Europe, this popular cheese is referred to by its Italian name, Parmigiano-Reggiano, which is the region of the country where it is produced. Generally, it is aged a minimum of two years.

Easy to prepare, these cakes are a unique dish with a satisfying taste. They can be served with or without any topping or garnish. A great departure from the usual fare, they are sure to become a welcome addition to any cook’s menu.

Crunchy Zucchini and Potato Cakes

Place oven rack in center of oven, and preheat to 450 degrees F.

Lay potatoes and zucchini on 2 kitchen towels. Bring corners of the towels together and squeeze out moisture from vegetables.

Place vegetables in large bowl. Add garlic, onion powder, rosemary, 2 tablespoons parmesan cheese, bread crumbs, egg, salt, and pepper. Mix well until all ingredients are combined.

In large oven safe-skillet, heat canola oil over medium heat. Add vegetable mixture to the pan. Press mixture into skillet using the back of spoon or spatula, covering entire bottom of pan. Cook for about 8-10 minutes, until the edges of the mixture begin to brown. Sprinkle remaining parmesan cheese on top and put pan into preheated oven for about 20 to 25 minutes, until top of the pancake becomes golden.

After taking pancake out of the oven (careful the handle is hot!), cut it into pizza-shaped slices and cool before topping with a dollop of the lowfat sour cream, if desired. These can be served warm or at room temperature.

Makes 5 servings

Per serving: 220 calories, 11 g total fat (1 g saturated fat), 27 g carbohydrate,
5 g protein, 3 g dietary fiber, 45 mg sodium

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $87 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International