Breakfast

Spinach Potato Pancakes is for Breakfast.

Spinach Potato Pancakes takes 20 minutes to prepare.

Spinach Potato Pancakes takes 30 minutes to cook.

Spinach Potato Pancakes makes 16 servings.

The ingredients for Spinach Potato Pancakes are:

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

Here is how you make Spinach Potato Pancakes:

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: 16Recipe submitted by SparkPeople user SRYAN02.

The nutritional information for Spinach Potato Pancakes is:

• 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

The dietary needs meet for Spinach Potato Pancakes is Vegan