Name: Potato pancakes
Prep time: 25 minutes
Cook time: 25 minutes
Yield: 12
Ingredients: 450g floury potatoes, peeled and chopped; 3 eggs, beaten; freshly grated nutmeg; 50g self-raising flour; 2 egg whites; freshly ground black pepper; 1 tbsp rapeseed oil, for frying

These pancakes are delicious served with scrambled egg, poached egg or with a little butter.

Serves

Prep

25 minutes

Cook

25 minutes

Nutritional Information:

Each 63g serving contains (excludes serving suggestion)

KCal: 78
Carbs: 10.2g
Fibre: 0.9g
Protein: 3.6g
Fat: 2.4g
(Medium)
Saturates: 0.5g
(Low)
Sugars: 0.3g
(Low)
Salt: 0.12g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

450g floury potatoes, peeled and chopped
3 eggs, beaten
freshly grated nutmeg
50g self-raising flour
2 egg whites
freshly ground black pepper
1 tbsp rapeseed oil, for frying

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Method

Step 1

Boil the potatoes for 10-12 minutes or until tender. Drain and mash well or pass through a potato ricer. Leave to cool completely, then stir through the beaten eggs, nutmeg and flour and season well.

Step 2

Whisk the egg whites, until they form soft peaks, then gently fold through the potato mixture. Heat a little oil in a non-stick frying pan, add the mixture in spoonfuls and cook for 2–3 minutes until golden.

Step 3

Place on a piece of kitchen paper to absorb any excess oil, then serve.

Recipe tips

Spice up your pancakes by adding half tsp turmeric and 1 tsp curry powder to the mixture.
These pancakes make a great alternative to bread to serve with soup.
Freezing instructions: Freeze with greaseproof paper between each pancake. Defrost for 1 hour, or in the microwave then reheat in a pan or microwave.