Broccoli Potato Pancakes Recipes

MASHED POTATO AND BROCCOLI RAAB PANCAKES

Mashed Potato and Broccoli Raab Pancakes image

A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.

Provided by Martha Rose Shulman

Categories brunch, dinner, appetizer, side dish

Time 15m

Yield Makes 2 to 2 1/2 dozen small pancakes, serving 6

Number Of Ingredients 9

Ingredients

2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
1 1/2 cups finely chopped steamed or blanched broccoli raab
1/4 cup chopped chives
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/3 to 1/2 cup freshly grated Parmesan, to taste
3 heaped tablespoons all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

Steps:

In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams

BROCCOLI-POTATO PANCAKES

Broccoli-Potato Pancakes image

I LOVE POTATOES prepared in any way. I came up with this recipe by combining two recipes for broccoli and potato "latkes". These are easy to prepare and make a delicious side dish. -Patricia Kile Plymouth Meeting, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup fresh or frozen finely chopped broccoli
1 cup boiling water
3 eggs
2 green onions, sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 large baking potato, peeled
Vegetable oil

Steps:

In a bowl, combine broccoli and boiling water. Let stand for 5 minutes; drain thoroughly. In another bowl, beat eggs. Add onions, flour, salt and pepper; mix well. Add broccoli. Just before cooking, finely shred potato; add to broccoli mixture. , In a large skillet, heat about 1/4 in. of oil over medium-high heat. Pour batter by 1/2 cupfuls into skillet. Fry over medium heat for 3-4 minutes on each side or until lightly browned.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 319mg cholesterol, Sodium 708mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.

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