
2022-06-29_pict_recipe_spinach_zucchini_potato_pancakes_-_usda.jpeg

Makes: 4 Servings
This versatile veggie dish makes a tasty snack or appetizer. Serve with applesauce on the side.
Ingredients
- 2 cups zucchini, shredded
- 1 potato, medium (peeled and shredded)
- 1/4 cup 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 pepper
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- applesauce (optional)
Directions
- Combine the first eight ingredients in a bowl.
- Stir in egg and mix well.
- Drop batter by 1/4 cup-fuls 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.
Source: University of Maine Cooperative Extension
Nutrition Information
Serving Size: 1/4 of recipe (141g)
Nutrients |
Amount |
---|---|
Total Calories |
101 |
Total Fat |
2 g |
Saturated Fat |
0 g |
Cholesterol |
41 mg |
Sodium |
179 mg |
Carbohydrates |
18 g |
Dietary Fiber |
3 g |
Total Sugars |
3 g |
Added Sugars included |
0 g |
Protein |
5 g |
Vitamin D |
0 mcg |
Calcium |
40 mg |
Iron |
1 mg |
Potassium |
510 mg |