Spinach Potato Pancakes Recipes

Steps:

• 1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
• 2. Add Chopped onions (Precook in microwave 3 minutes)
• 3. Add 2 large eggs
• 4. Combine flour, garlic powder & pepper then add to potatoes.
• 5. Add Panko Bread Crumbs.
• 6. Drain Canned Spinach and add to potato mixture.
• 7. Mix to combine and shape into desired size patties.
• 8. Heat oil and butter in a large 16 inch skillet till oil is hot.
• 9. Add patties and cook till browned on first side, then flip and brown on other side.
• 10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.

Steps:

• Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
• Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
• Serve with berries and a drizzle of syrup to serve.

Steps:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
• Serve pancakes hot with Creamed Spinach Dip.