Curried Zucchini Pancakes

Ingredients

• 2 large zucchini
  1 tsp salt
  1 small onion, peeled
  1/2 cup pasteurised fat-free egg substitute, such as Egg Beaters
  1/2 cup fat-free cottage cheese
  1/2 cup matzo meal
  2 tsp curry powder
  1/4 tsp ground black pepper
  Cooking spray

Instructions

• Shred the zucchini through the large holes of a box grater, mix with the salt and place in a colander in the sink to drain for 15 minutes.
  
  
• Working in small handfuls, squeeze the zucchini of any excess moisture, then place in a large bowl. Shred the onion through the large holes of a box grater and add to the zucchini.
  
  
• Stir in the egg substitute, cottage cheese, matzo meal, curry powder and pepper.
  
  
• Spray a large skillet with nonstick spray and set it over medium heat. Make pancakes using 1/4 cup zucchini batter per pancake (only cook as many at a time as will fit comfortably in your pan; overcrowding will cause the pancakes to steam rather than brown).
  
  
• Press down slightly on the pancakes, cooking until browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes. Transfer cooked pancakes to a warm plate and continue making pancakes in batches until all the batter is used. Makes 2 pancakes per serving.