Spinach Potato Pancakes

30 min · Serves 4

Based on a recipe from University of Maine Cooperative Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsshredded zucchini
• 1medium potato, peeled and shredded
• ¼ cupfinely chopped onion
• 1.2 mlsalt
• ¼ cupwhole wheat flour
• 1½ cupssteamed spinach leaves, chopped
• 2½ mlblack pepper
• 1.2 mlground nutmeg
• 1beaten egg
• applesauce (optional)

How to cook it

1. In a large bowl, combine the shredded zucchini, shredded potato, finely chopped onion, salt, whole wheat flour, chopped steamed spinach leaves, black pepper, and ground nutmeg.
2. Add the beaten egg and stir thoroughly until evenly incorporated into a batter.
3. Heat a griddle or skillet over medium heat for 2 to 3 minutes until hot.
4. Spoon ¼-cup portions of the batter onto the griddle and press them gently with a spatula into flat patties.
5. Cook for 3 to 4 minutes until the undersides turn golden brown, then flip and cook for another 3 to 4 minutes until lightly browned on the second side and the center registers an internal temperature of 160°F (71°C).
6. Transfer the cooked pancakes to paper towels to drain, and serve warm with the applesauce.

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