Spinach Potato Pancakes


Classifications: Vegetables

Qty Measure Ingredient


1 10 oz package frozen chopped spinach, thawed & squeezed dry

2 cups shredded zucchini

1 medium potato, peeled and shredded

1/4 cup onion, finely chopped

1/4 cup all-purpose flour

1/4 to 3/4 teaspoon salt

1/2 teaspoon pepper

1/4 to 1/2 teaspoon ground nutmeg

Instructions: 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 towel. Serve with applesauce if desired.



Background: Note: DIABETIC EXCHANGES: One pancake (prepared with 1/4 teaspoon salt and egg substitute equivalent to one egg and served without applesauce) equals 1/2 starch; also 32 calories, 77 mg sodium, trace cholesterol, 6 gm carbohydrate, 2 gm protein, trace fat.

Serves: 0

Yields: 1 dozen

Food Exchanges: