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 black pepper
1/4 teaspoon ground nutmeg
1 egg
beaten
applesauce (optional)
Steps
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.
Nutrition Facts
| 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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spinach Potato Pancakes. Recipe source: University of Maine Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.