Serves 4
101 cal · 30 min
Spinach Potato Pancakes
Recipe GLPR59cd242909ae8c
Hearty vegetable pancakes combining shredded zucchini and potato with fresh steamed spinach, bound with egg and whole wheat flour. Golden and crispy on the outside with a tender, nutritious interior, these savory pancakes make a satisfying breakfast or light meal.
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Ingredients
2 cups Zucchini, shredded
1 medium Medium potato, peeled and shredded
¼ cup Medium onion, finely chopped
¼ teaspoon Salt
¼ cup Whole wheat flour
1½ cups Fresh spinach leaves, chopped and steamed
½ teaspoon Black pepper
¼ teaspoon Ground nutmeg
1 Egg, beaten
Applesauce, optional for serving
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Steam the spinach until wilted, then chop finely and set aside. Peel and shred the potato, shred the zucchini, and finely chop the onion.
In a large mixing bowl, combine the shredded zucchini, shredded potato, chopped onion, salt, whole wheat flour, chopped steamed spinach, black pepper, and ground nutmeg. Mix until well incorporated.
Add the beaten egg to the vegetable mixture and stir thoroughly until all ingredients are evenly combined.
Heat a griddle or large skillet over medium-high heat and lightly grease it with oil or butter. Working in batches, drop 1/4 cup portions of batter onto the hot griddle and gently flatten each portion into a pancake shape about 1/2 inch thick.
Fry for 3 to 4 minutes until the bottom is golden brown. Carefully flip each pancake and cook the other side for another 2 to 3 minutes until lightly golden and firm.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve warm with applesauce on the side if desired.
