Monday, June 1, 2009

Spinach Potato Pancakes

We like spinach, we like potatoes, and we like (and really, who doesn't?) pancakes. So it was that this Sunday, while contemplating what would best hit the family brunch-spot, I asked myself the gastronomical question: why not combine them? Which I then proceeded to do, and with excellent results; they're kind of like the Mashed Potatoes with Greens I posted a few months ago (, only interpreted as crispy, fried pancakes. They'd be an excellent way to use up leftover cooked potatoes, but since we didn't have any I just pierced and microwaved a few, then mashed them up with the other ingredients. With some sauteed mushrooms and stewed tomatoes on the side, this was a quick yet seriously filling mid-day meal that kept people full for hours (no easy feat).

Spinach Potato Pancakes

~ 4-6 medium potatoes, pierced and microwaved until mashable (or boiled)
~ 2 tbsp. olive oil
~ 2 shallots or 1 small onion, chopped
~ 1 tbsp. minced garlic
~ 10 oz. baby spinach, finely chopped
~ 1/3-1/2 cup plain soy milk
~ 1 tsp. each: salt, sage, tarragon, paprika
~ 1/2 tsp. nutmeg
~ Black pepper to taste
~ 1/2 cup flour
~ Oil for frying

~ Place a lightly greased baking sheet in the oven and preheat to 350 degrees fahrenheit.
~ In a small skillet, heat the olive oil and saute the shallots and garlic for about 3-5 minutes and set aside.
~ Cut up the cooked potatoes and transfer to a large bowl. Add the soy milk, seasonings and spinach and mash until everything is all smooshed together.
~ Add the flour and mix to get a stiff batter; you should be able to pick it up and form a patty with it.
~ Heat a few tablespoons of oil in a skillet (cast iron is great). Form the batter into patties about 3" across and fry in barches of four over medium heat for about 2 minutes on each side.
~ As each batch is finished, transfer them to the preheated baking sheet to keep warm until you've used up all your batter.
~ Et voila! It's spinach, it's potatoes, it's's spinach potato pancakes!