spinach potato pancakes/colcannon cakes
(2 ratings)
I created this recipe from left over Buttermilk Mashed Potatoes. I started not to share the recipe, since it is so simple, but changed my mind. It is a great way to use left over Mashed Potatoes. I really wanted to make Colcannon but was out of Kale and didn't have cabbage, so this was my alternative. My husband had his with Apple Sauce, but I chose to just have butter on mine. It is amazing what you can do to recreate a meal with left overs, with just a few simple ingredients. Why not give it a try, it is a great way to add veggies to your diet, and they taste great too.
(2 ratings)
yield
4 -6 depending on appetite
prep time
25 Min
cook time
10 Min
method
Pan Fry
Ingredients For spinach potato pancakes/colcannon cakes
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2 1/2 lbmashed potatoes (i used left over butter milk mashed)
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1 canspinach (14 oz) drained
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1 lgonion chopped fine or grated (microwave for 3 minutes)
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2 lgeggs, room temperature
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2 cpanko bread crumbs (or more if needed)
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2 tspgarlic powder
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2 tspcoarse black pepper
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1 call purpose flour
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2 Tbspolive or canola oil
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2 Tbspbutter
How To Make spinach potato pancakes/colcannon cakes
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1In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
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2Add Chopped onions (Precook in microwave 3 minutes)
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3Add 2 large eggs
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4Combine flour, garlic powder & pepper then add to potatoes.
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5Add Panko Bread Crumbs.
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6Drain Canned Spinach and add to potato mixture.
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7Mix to combine and shape into desired size patties.
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8Heat oil and butter in a large 16 inch skillet till oil is hot.
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9Add patties and cook till browned on first side, then flip and brown on other side.
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10Serve while HOT WITH A PAT OF BUTTER or Applesauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spinach Potato Pancakes/Colcannon Cakes:
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