From the Pantry Butler kitchen
Spinach Potato Pancakes
This versatile veggie dish makes a tasty snack or appetizer. Serve with applesauce on the side. USDA MyPlate Kitchen — University of Maine Cooperative Extension (public domain), via myplate.food
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 — optional
Method
- Wash hands with soap and water.
- Combine the first eight ingredients in a bowl.
- Stir in egg and mix well.
- Drop batter in 1/4 cup sizes onto a well-greased hot griddle and flatten to form patties.
- Fry until golden brown; turn and cook until the second side is lightly browned.
- Drain on paper towels and serve with applesauce, if desired.
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