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Potato Pancakes

This Potato Pancakes reicpe transforms your leftover mashed potato into delicious potato pancakes that melt in your mouth. Fantastic for breakfast or brunch.
  • 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 Cubes dissolved in 25 ml boiling water
  • 2 tbsp Gold from Flora

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

182kcal

Energy (kJ)

765kJ

Protein (g)

6.7g

Carbohydrate incl. fibre (g)

27.0g

Carbohydrate excl. fibre (g)

25.1g

Sugar (g)

2.6g

Fibre (g)

1.9g

Fat (g)

5.2g

Saturated fat (g)

1.6g

Unsaturated fat (g)

3.2g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.4g

Cholesterol (mg)

75mg

Sodium (mg)

473mg

Salt (g)

1.18g

Vitamin A (IU)

484IU

Vitamin C (mg)

10.3mg

Calcium (mg)

130mg

Iron (mg)

1.63mg

Potassium (mg)

335mg

Total

730kcal

3058kJ

26.6g

108.0g

100.5g

10.5g

7.5g

20.7g

6.2g

13.0g

8.1g

4.8g

1.8g

299mg

1894mg

4.73g

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.