Potato pancakes with spinach
Ingredients (for 3 large or 6 small pancakes):
2 medium potatoes (approx. 400 g)
1 cup of fresh spinach, finely chopped
1 egg (optional for added firmness)
3 tablespoons of breadcrumbs or oat flour (adjust according to consistency)
2 tablespoons of grated cheese (optional, such as panela, manchego, or parmesan)
Salt and pepper to taste
Vegetable or olive oil for frying
Preparation:
1. Cook the potatoes.
Peel the potatoes, divide them into portions, and cook them in salted water until soft. Drain and mash them until you have a smooth puree.
2. Prepare the mixture.
Add the spinach to the puree (it can be raw or sautéed for a couple of minutes beforehand to soften it).
Incorporate the egg, breadcrumbs (or flour), cheese if desired, salt, and pepper.
Mix well until you have a manageable, slightly firm dough.
3. Form the patties.
With clean hands, take portions of the mixture and form three round patties.
4. Cook.
Heat a skillet with a little oil and place the patties in it. Cook over medium heat until golden brown and crispy on the outside, turning them carefully so they cook evenly.
5. Serve
. Serve and enjoy!
Carrot and Zucchini Pancakes
Ingredients (approx. 6 pancakes):
2 medium carrots, finely grated;
1 zucchini, finely grated (without excess water);
2 eggs;
1/2 cup breadcrumbs or ground oats;
2 tbsp wheat flour (or cornstarch);
1/2 tsp ground cumin (optional);
Salt and pepper to taste
; Oil for frying
Preparation:
1. Grate the carrot and zucchini, squeezing out excess water.
2. Mix in a bowl with the eggs, breadcrumbs or ground oats, flour, and seasonings.
3. Form compact, golden-brown pancakes.
4. Cook in a skillet with a little oil over medium heat until crispy on the outside.
5. Serve.
Tuna and Vegetable Patties
⚠️ Continued on the next page ➡️
