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Spinach Potato Pancakes

Recipe By : Taste of Home - Mildred Sherrer

l0 ounces frozen chopped spinach -- thawed and
squeezed
-- dry
2 cups shredded zucchini
1 medium potato -- peeled and shredded
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt -- up to 3/4
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg -- up to 1/2
1 egg -- beaten
Applesauce -- optional



In a bowl, combine the first eight ingredients.
Stir in egg; mix well.
Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten to form patties.
Fry until golden brown; turn and cook until second side is lightly
browned.
Drain on paper towels.
Serve with applesauce if desired.
Yield:
1 dozen.
Nutritional Analysis: One pancake (prepared with 1/4 teaspoon salt and egg substitute equivalent to one egg and served without applesauce) equals 32 calories, 77 mg sodium, trace cholesterol, 6 gm carbohydrate, 2 gm protein, trace fat.

Diabetic Exchange: 1/2 starch.
 
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