Potato Pancakes
Potato Pancakes
Try creating our delicious yet simple recipe for Potato Pancakes | Quick and Easy | Knorr
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
6.7g
Energy (kJ)
958kJ
Energy (kcal)
229kcal
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
26.9g
3831kJ
918kcal
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
- 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
- 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.