Potato and zucchini mini pancakes
Preparation time:
Makes: 50 pancakes
Recipe highlights Serves: 50
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Nut free
- Low salt
- Vegetarian
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Ingredients
- 650 g potatoes, (approx 2 large) suitable for mashing
400 g zucchini
1/2 onion, brown, chopped
1/4 cup leek, chopped
1 egg, lightly beaten
1 cup wholemeal plain flour
olive oil spray
Cooking method
-
1. Grate* the vegetables, then mix well.
2. Add the egg and beat for a further 30 seconds.
3. Place the mixture in a bowl and sift in flour. Fold the flour into the mixture and season with pepper.
4. Heat a fry pan on moderate heat and spray with olive oil spray.
5. Spoon 1 tablespoon of the mixture into the fry pan. Flatten with the back of a spoon and cook on either side until golden brown.
Notes: *Use the shredder on the food processor, if available.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 26.53g | 100.00g |
| Energy (kJ) | 103.49kJ | 390.12kJ |
| Protein (g) | 0.90g | 3.39g |
| Total fat (g) | 0.57g | 2.14g |
| - Saturated fat (g) | 0.09g | 0.32g |
| - Polyunsaturated fat (g) | 0.18g | 0.68g |
| - Monounsaturated fat (g) | 0.21g | 0.79g |
| Cholesterol (mg) | 3.75mg | 14.14mg |
| Carbohydrate-available (g) | 3.65g | 13.74g |
| CarbohydrateSE (g) | 3.63g | 13.70g |
| - Sugars (g) | 0.27g | 1.04g |
| Water (g) | 20.41g | 76.94g |
| Dietary fibre (g) | 0.68g | 2.55g |
| Thiamin (mg) | 0.03mg | 0.10mg |
| Riboflavin (mg) | 0.02mg | 0.06mg |
| Niacin (mg) | 0.38mg | 1.42mg |
| Niacin equivalents (mg) | 0.56mg | 2.10mg |
| Vitamin C (mg) | 5.11mg | 19.28mg |
| Total folate (ug) | 10.09ug | 38.05ug |
| Total vitamin A equivalents (ug) | 6.39ug | 24.08ug |
| Retinol (ug) | 1.60ug | 6.03ug |
| Beta carotene equivalents (ug) | 28.71ug | 108.21ug |
| Sodium (mg) | 2.14mg | 8.05mg |
| Potassium (mg) | 84.12mg | 317.10mg |
| Magnesium (mg) | 6.74mg | 25.39mg |
| Calcium (mg) | 3.51mg | 13.21mg |
| Phosphorus (mg) | 17.52mg | 66.05mg |
| Iron (mg) | 0.23mg | 0.88mg |
| Zinc (mg) | 0.13mg | 0.50mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Potato and zucchini mini pancakes
Recipe publication date on: 07/23/2003
Last reviewed on: 14/11/2013
