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Spinach Potato Pancakes Recipe

Photo by: Taste of Home

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"Like dressed-up potato pancakes, this version has a medley of vegetables that makes them extra tasty and nutritious," says Mildred Sherrer of Bay City, Texas.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 to 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground nutmeg
1 egg, beaten
Applesauce, optional

Directions

In a bowl, combine the first eight ingredients. Stir in egg; mix well. drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten to form patties. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Serve with applesauce if desired. Yield: 1 dozen.

Nutrition Facts: One pancake (prepared with 1/4 teaspoon salt and egg substitute equivalent to one egg and served without applesauce) equals 32 calories, trace fat (0 saturated fat), trace cholesterol, 77 mg sodium, 6 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.

Spinach Potato Pancakes published in Taste of Home August/September 1999, p8

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