Potato and Egg Pancakes Recipe

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Ingredients:

Serving

2 large russet potatoes, peeled
1 large onion
1/2 bunch parsley, leaves chopped
1 -2 tbsp dried mint, lightly crushed,less taste
4 eggs
2 tbsp flour
salt & freshly ground black pepper
extra virgin olive oil, for pan frying

Directions:

Grate onion and potatoes.
Add remaining ingredients and mix thoroughly.
Allow to set for 5 minutes for mint to rehydrate.
Drop by generous tablespoonfuls into about 1/8 of hot oil in a large skilled.
Flatten with spatula, and cook until golden browned, turn, and brown other side.
Drain on paper towels, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.36 Kcal (818 kJ)
Calories from fat	48.27 Kcal
		% Daily Value*
Total Fat	5.36g	8%
Cholesterol	163.68mg	55%
Sodium	182.17mg	8%
Potassium	632.72mg	13%
Total Carbs	27.2g	9%
Sugars	2.37g	9%
Dietary Fiber	3.56g	14%
Protein	9.29g	19%
Vitamin C	11.4mg	19%
Vitamin A	0.3mg	9%
Iron	35.3mg	196%
Calcium	73.9mg	7%

Amount Per 100 g
Calories	107.89 Kcal (452 kJ)
Calories from fat	26.66 Kcal
		% Daily Value*
Total Fat	2.96g	8%
Cholesterol	90.39mg	55%
Sodium	100.6mg	8%
Potassium	349.43mg	13%
Total Carbs	15.02g	9%
Sugars	1.31g	9%
Dietary Fiber	1.96g	14%
Protein	5.13g	19%
Vitamin C	6.3mg	19%
Vitamin A	0.2mg	9%
Iron	19.5mg	196%
Calcium	40.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.6

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

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