Potato Pancakes (or...how to get a picky kid to eat spinach)
Happy Friday Fellow Foodies!
This morning I was looking into my fridge, trying to decide what to fix for dinner, when the leftover mashed potatoes caught my eye. "Those HAFTA get used up!" I thought to myself. What to do? What to do?
Enter-the POTATO and SPINACH pancake.
I love this recipe because it is a fun way to get a little spinach into your kid's diet without having to force it on them. Usually kids love the neon green color of these little pancakes and because spinach is not that strong tasting, its flavor in completely masked by the other ingredients. As well, this recipe is pretty easy with just a little patience and know-how under your belt.
Julie's Potato and Spinach Pancakes
2 cups leftover mashed potatoes
2 large eggs
1-2 cups baby spinach (I just use a large 'handfull' from the bag so an exact amount is up to you)
3 Tbs. freshly minced chives (omit if your kid refuses onions and just use a dash of onion powder)
1 small clove of garlic-minced
1/2 cup veggie oil for pan frying
In a blender puree the spinach and eggs. Add the potatoes and pulse the blender on and off until you have a smooth texture. The pancake batter will be the texture of soft peanut butter. Fold in the chives and the garlic.
Allow the batter to rest in the fridge a few minutes to allow all the flavors to mingle.
Heat the oil in a large cast iron or nonstick skillet. Using a 3 ounce scooper, spoon the batter into the very hot pan. Allow to cook 2-3 minutes per side until they are very nicely browned.
Drain on paper towels, and serve with either sour cream or Mock Aioli (or REAL aioli if you are feeling ambitious!
Mock Aioli
3/4 Mayonnaise
1 small clove of garlic-minced
dash cracked black pepper
1 tsp. red wine vinegar
whisk everything together in a nonreactive bowl. Serve immediately.
This morning I was looking into my fridge, trying to decide what to fix for dinner, when the leftover mashed potatoes caught my eye. "Those HAFTA get used up!" I thought to myself. What to do? What to do?
Enter-the POTATO and SPINACH pancake.
I love this recipe because it is a fun way to get a little spinach into your kid's diet without having to force it on them. Usually kids love the neon green color of these little pancakes and because spinach is not that strong tasting, its flavor in completely masked by the other ingredients. As well, this recipe is pretty easy with just a little patience and know-how under your belt.
Julie's Potato and Spinach Pancakes
2 cups leftover mashed potatoes
2 large eggs
1-2 cups baby spinach (I just use a large 'handfull' from the bag so an exact amount is up to you)
3 Tbs. freshly minced chives (omit if your kid refuses onions and just use a dash of onion powder)
1 small clove of garlic-minced
1/2 cup veggie oil for pan frying
In a blender puree the spinach and eggs. Add the potatoes and pulse the blender on and off until you have a smooth texture. The pancake batter will be the texture of soft peanut butter. Fold in the chives and the garlic.
Allow the batter to rest in the fridge a few minutes to allow all the flavors to mingle.
Heat the oil in a large cast iron or nonstick skillet. Using a 3 ounce scooper, spoon the batter into the very hot pan. Allow to cook 2-3 minutes per side until they are very nicely browned.
Drain on paper towels, and serve with either sour cream or Mock Aioli (or REAL aioli if you are feeling ambitious!
Mock Aioli
3/4 Mayonnaise
1 small clove of garlic-minced
dash cracked black pepper
1 tsp. red wine vinegar
whisk everything together in a nonreactive bowl. Serve immediately.
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