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Broccoli-Potato Pancakes Recipe
Broccoli-Potato Pancakes Recipe photo by Taste of Home

Broccoli-Potato Pancakes Recipe

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I LOVE POTATOES prepared in any way. I came up with this recipe by combining two recipes for broccoli and potato "latkes". These are easy to prepare and make a delicious side dish. —Patricia Kile Plymouth Meeting, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 cup fresh or frozen finely chopped broccoli
  • 1 cup boiling water
  • 3 eggs
  • 2 green onions, sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large baking potato, peeled
  • Vegetable oil

Nutritional Facts

1 serving (3 each) equals 301 calories, 8 g fat (2 g saturated fat), 319 mg cholesterol, 708 mg sodium, 43 g carbohydrate, 5 g fiber, 15 g protein.

Directions

  1. In a bowl, combine broccoli and boiling water. Let stand for 5 minutes; drain thoroughly. In another bowl, beat eggs. Add onions, flour, salt and pepper; mix well. Add broccoli. Just before cooking, finely shred potato; add to broccoli mixture.
  2. In a large skillet, heat about 1/4 in. of oil over medium-high heat. Pour batter by 1/2 cupfuls into skillet. Fry over medium heat for 3-4 minutes on each side or until lightly browned. Yield: 2 servings.
Originally published as Broccoli-Potato Pancakes in Reminisce Extra February 1996, p47

Nutritional Facts

1 serving (3 each) equals 301 calories, 8 g fat (2 g saturated fat), 319 mg cholesterol, 708 mg sodium, 43 g carbohydrate, 5 g fiber, 15 g protein.

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