vegetable whole wheat potato pancakes

Name: VEGETABLE WHOLE WHEAT POTATO PANCAKES
Prep time: 25 min
Cook time: 10 min
Cuisine: American
Ingredients: 3 cup(s) shredded carrots( i only needed 2 large ones); 2 cup(s) shredded zucchini ( i used 2 medium size ones); 3 cup(s) mashed potatoes, ( i used left overs); 2 medium onions grated,( or chopped) i grated mine; 2 tablespoon(s) chopped dried chive; 1 1/2 teaspoon(s) coarse style black pepper; 1 tablespoon(s) granulated garlic powder; 2-3 clove(s) minced garlic; 3 large whole eggs; 2 cup(s) whole wheat flour; - cooking oil for frying enough to cover bottom of pan, replinish as needed; 1 teaspoon(s) kosher salt or according to taste

(2 RATINGS)

44 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Aug 16, 2013

This is a remix recipe that I created using left over mashed potatoes that I had served with a beef Roast. I wanted to make them a little healthier, so I chose to use whole wheat flour instead of all purpose, and by adding the extra veggies gave them a crisp crunchy texture, and they tasted really great. I love them while they are hot with butter or Sour Cream, and my husband prefers to have Apple Sauce with his. No matter how you like them you are sure to be impressed at how tasty these potato pancakes actually are. Give them a try and you will see what I mean.

Rate

prep time 25 Min

cook time 10 Min

method Stove Top

yield Makes about 20 to 24 pancakes

Ingredients

3 cups shredded carrots( i only needed 2 large ones)
2 cups shredded zucchini ( i used 2 medium size ones)
3 cups mashed potatoes, ( i used left overs)
2 medium onions grated,( or chopped) i grated mine
2 tablespoons chopped dried chive
1 1/2 teaspoons coarse style black pepper
1 tablespoon granulated garlic powder
2-3 cloves minced garlic
3 large whole eggs
2 cups whole wheat flour
- cooking oil for frying enough to cover bottom of pan, replinish as needed
1 teaspoon kosher salt or according to taste

How To Make vegetable whole wheat potato pancakes

Step 1

I created this recipe from left over mashed potatoes that I served with a Beef Roast that I made earlier in the week,called https://www.justapinch.com/recipes/side/potatoes/creamy-mashed-potatoes-w-sour-cream-chive.html This is an easy and economical side dish to serve any time.

Step 2

Grate or shred the zucchini, & carrots, and add to a large bowl.
Step 3

Grate or chop the onions and add to the same bowl.
Step 4

Add the mashed potatoes, along with the spices, salt,chopped chive, black pepper minced garlic,garlic powder and stir to blend together.
Step 5

Add the large eggs.
Step 6

Now add the whole wheat flour, and stir to blend the mixture together.
Step 7

Now add enough canola or olive oil to skillet , enough to cover the bottom. Heat over low heat.
Step 8

Shape into desired patty size and add to skillet and cook over medium low heat, allow to brown on one side about 4-5 minutes per side or till golden brown.
Step 9

Then flip to cook other side till golden brown.
Step 10

Line a platter with paper towel, and add the patties as they are cooked, can transfer to a serving platter & garnish if desired. I used Red and green Bell pepper strips, and chopped bell peppers or chopped green onions over the top.
Step 11

Serve with sour Cream, butter or Applesauce, or all 3 while still warm. Enjoy.
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