Spinach Potato Pancakes
Ingredients
- Zucchini240g
- Potatoes, russet155g≈ Potato small (1-3/4" to 2-1/4" dia)
- Yellow Onion40g≈ 0.5 × 1/2 cup chopped
- Salt1.5g≈ 3.75 × 1 pinch
- Flour, whole wheat, unenriched33g
- Baby Spinach45g≈ 1.5 × 1 cup raw
- Pepper1.15g≈ 1/2 teaspoon
- Nutmeg, ground0.55g
- Eggs, Grade A, Large, egg whole50g≈ 1 large
Estimated Cost
- Zucchini (240g)—
- Potatoes, russet (155g)—
- Yellow Onion (40g)$0.10
- Salt (1.5g)$0.00
- Flour, whole wheat, unenriched (33g)—
- Baby Spinach (45g)$0.40
- Pepper (1.15g)$0.02
- Nutmeg, ground (0.55g)—
- Eggs, Grade A, Large, egg whole (50g)$0.21
* Cost estimate based on 5 of 9 ingredients.
Prices are estimates based on Kroger grocery store data, last updated July 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash your hands thoroughly with soap and water.
- 2
2. In a large bowl, combine the shredded zucchini, shredded potato, chopped onion, salt, whole wheat flour, steamed spinach, pepper, and ground nutmeg.
- 3
3. Pour in the beaten egg and stir until all ingredients are evenly mixed.
- 4
4. Spoon 1/4 cup portions of batter onto a well-greased hot griddle.
- 5
5. Flatten each portion with a spatula to form a patty.
- 6
6. Cook the first side until golden brown.
- 7
7. Turn each patty and cook the second side until lightly browned.
- 8
8. Transfer to paper towels to drain.
- 9
9. Serve warm with applesauce on the side if desired.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.