Ratatouille With Potato Pancake
Recipe: #22878
February 15, 2016
Categories: Eggplant, Onions, Peppers Diabetic, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"Looking for 1 serve meals as the DH and I will be empty nesting soon and I need these for when he is on night shift, this recipe is from Australian Better Homes and Garden Diabetic Living."
Original is 1 serving
Ingredients
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- FOR POTATO PANCAKES
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Nutritional
- Serving Size: 1 (615 g)
- Calories 509.6
- Total Fat - 25.8 g
- Saturated Fat - 7.4 g
- Cholesterol - 34.6 mg
- Sodium - 1329.9 mg
- Total Carbohydrate - 50 g
- Dietary Fiber - 9.4 g
- Sugars - 10.7 g
- Protein - 22.7 g
- Calcium - 138.6 mg
- Iron - 3.9 mg
- Vitamin C - 59.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a medium saucepan over a high heat and add zucchini, capsicum, onion, eggplant, tomato and garlic and cook, stirring often, for 2 minutes and then add combined stock powder and water.
Step 2
Cover and bring to a simmer and then reduce heat to medium and cook, covered for 10 minutes.
Step 3
Remove the lid and cook, uncovered for a further 5 minutes.
Step 4
Meanwhile, make potato pancake, mix potato, egg, flour and pepper together in a small bowl until well combines.
Step 5
Heat oil in a small non-stick frying pan over a medium heat and add potato mixture and spread out over the base of the pan and cook for 3 minutes or until base is golden brown.
Step 6
Turn over and cook for a further 2 to 3 minutes or until both sides are golden brown.
Step 7
Put potato pancake on a serving plate and spoon over the ratatouille and sprinkle over olive, parmesan and basil and serve.
Step 8
TIP - If you prefer, you can replace the red capsicum with any colour capsicum, the parmesan with goat's cheese or low-fat ricotta and the basil with parsley.
Tips
No special items needed.
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