spinach and potato pancakes with baby spinach and glass of milk

Spinach Potato Pancakes

USDA SNAP-Ed Connection
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
  • ¼ cup Onion Finely chopped
  • ¼ tsp Salt
  • ¼ cup Flour Whole wheat
  • cup Spinach Chopped and steamed
  • ½ tsp Pepper
  • ¼ tsp Ground Nutmeg
  • 1 Egg Beaten
  • Applesauce Optional

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet

Instructions

  • 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.

Notes

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Nutrition

Nutrition Facts
Spinach Potato Pancakes
Amount per Serving
Calories
 
103
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.4
g
Cholesterol
 
41
mg
14
%
Sodium
 
469
mg
20
%
Potassium
 
487
mg
14
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
1240
IU
25
%
Vitamin C
 
25
mg
30
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Applesauce, Egg, Nutmeg, Onion, Potato, Salt, Spinach, Zucchini