Spinach Potato Pancakes

Name: Spinach Potato Pancakes
Yield: 4 Servings
Ingredients: 2 cups zucchini, shredded; 1 medium potato, peeled and shredded; 1/4 cup medium 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)

Source: University of Maine Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This versatile veggie dish makes a tasty snack or appetizer. Serve with applesauce on the side.

Makes

4 Servings

Ingredients

2 cups zucchini, shredded
1 medium potato, peeled and shredded
1/4 cup medium 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)

Directions

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.

Notes

Learn more about: Zucchini Potatoes Onions Spinach

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.