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Potato Pancakes

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 250 g leftover mashed potato (if you have it)
  • 4 spring onions, finely chopped
  • 2 tbsp chopped chives
  • 75 g self-raising flour
  • 2 medium eggs
  • 100 ml semi-skimmed milk
  • 1/2 Knorr Vegetable Stock Cube dissolved in 25 ml boiling water
  • 2 tbsp Flora Buttery

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

229kcal

Energy (kJ)

958kJ

Protein (g)

6.7g

Carbohydrate incl. fibre (g)

27.2g

Carbohydrate excl. fibre (g)

25.3g

Sugar (g)

2.7g

Fibre (g)

1.9g

Fat (g)

10.3g

Saturated fat (g)

2.7g

Unsaturated fat (g)

7.2g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.5g

Cholesterol (mg)

75mg

Sodium (mg)

644mg

Salt (g)

1.61g

Vitamin A (IU)

484IU

Vitamin C (mg)

10.3mg

Calcium (mg)

130mg

Iron (mg)

1.63mg

Potassium (mg)

335mg

Total

918kcal

3831kJ

26.9g

108.9g

101.3g

10.9g

7.5g

41.1g

11.0g

28.6g

8.1g

4.8g

1.9g

299mg

2575mg

6.43g

1935IU

41.2mg

518mg

6.51mg

1338mg


  • 1 Place mashed potato into a mixing bowl, mix with the spring onions and chives and sieve over the flour.
  • 2 In a separate bowl, whisk the eggs, milk and stock together and add to the potato mix. Whisk until smooth to form a thick batter.
  • 3 Heat a large non-stick frying pan over a medium heat. Add a little Gold from Flora and when hot, add 2-3 tablespoons of batter for each pancake. Cook for around 1 minute until the underside is golden and then flip over and cook other side.
  • 4 Remove from the pan and keep warm while you cook the remaining pancakes, adding a tiny bit of Flora to the pan when needed. Great served with sautéed mushrooms, tomatoes, scrambled egg and bacon for breakfast or any time.