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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 50.7
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.2 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Spinach Potato Pancakes calories by ingredient
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Spinach Potato Pancakes

Submitted by: SKILILY34

Introduction

I did these up as a way of trying to get some vegetables for breakfast. The fennel could easily be replace by other spices (curry might be nice). I did these up as a way of trying to get some vegetables for breakfast. The fennel could easily be replace by other spices (curry might be nice).
Number of Servings: 16

Ingredients

    2 tbsp olive oil
    1 large white onion, chopped
    1 tbsp fennel seeds
    4 medium potatoes
    375 grams frozen, chopped spinach
    1/2 block medium firm silken tofu
    2 tsp baking powder
    1 1/2 tsp salt
    1 tsp black pepper

Directions

Preheat the oven to 350 degrees.

Heat olive oil over medium heat in a fairly large pan. Add fennel seeds and stir fry for 30 seconds. Add onion and fry until soft.

Meanwhile, grate 4 potatoes and thaw the spinach in the microwave.

When the onions are soft, squeeze the water out of the spinach and add it to the pan. Pull the spinach apart to spread it around. Fry for a few minutes so it can absorb the flavour.

In a mixing bowl, mix the baking powder, tofu, salt and pepper. Add the potatoes and then the spinach mix and stir well.

Form the mixture into balls somewhere between the size of a golf ball and a raquet ball. Put the balls on greased cookie sheets and press slightly with your hand to flatten them. Bake in the oven for 30 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user SRYAN02.






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