BreakfastEasy

Spinach Potato Pancakes

Name: Spinach Potato Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups zucchini, shredded; 1 medium potato, peeled and shredded; 1/4 cup medium onion, finely chopped; 1/4 teaspoon salt; 1/4 cup whole wheat flour; 1 1/2 cups spinach leaves, chopped and steamed; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 egg, beaten; applesauce

This versatile veggie dish makes a tasty snack or appetizer. Serve with applesauce on the side.

35 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe

101

Calories

Protein

18g

Carbs

Fat

Fiber

Sugar

181mg

Sodium

Saturated Fat 1 g · Cholesterol 51 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

zucchini, shredded
2 cups
potato, peeled and shredded
1 medium
medium onion, finely chopped
1/4 cup
salt
1/4 teaspoon
whole wheat flour
1/4 cup
spinach leaves, chopped and steamed
1 1/2 cups
black pepper
1/2 teaspoon
ground nutmeg
1/4 teaspoon
egg, beaten
1
applesauce
optional

Instructions

1
Wash hands with soap and water.
2
Combine the first eight ingredients in a bowl.
3
Stir in egg and mix well.
4
Drop batter in 1/4 cup sizes onto a well-greased hot griddle and flatten to form patties.
5
Fry until golden brown; turn and cook until the second side is lightly browned. Drain on paper towels and serve with applesauce, if desired.

Source: USDA MyPlate Kitchen · University of Maine Cooperative Extension

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