Cooking at Home - Spinach Zucchini Potato Pancakes

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Spinach Zucchini Potato Pancakes - USDA

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

1. Combine the first eight ingredients in a bowl.
2. Stir in egg and mix well.
3. Drop batter by 1/4 cup-fuls onto a well-greased hot griddle and flatten to form patties.
4. 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)