Leftover Ham/Turkey & Potato Pancakes
.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams |
potatoes
peeled and cut into 2-inch pieces |
|
| 1 | cup |
ham
chopped, from leftover, chopped, or turkey |
*
|
| 1 | large |
eggs
lightly beaten |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 4 | tablespoons |
parsley leaves
flat-leaf, chopped |
|
| 1 ¾ | teaspoons |
dijon mustard
|
|
| ½ | cup |
bread crumbs, whole wheat
or regular |
|
| 1 | x |
nonstick cooking spray
|
* |
| 100 | grams |
mixed salad greens
|
|
| ⅓ | cup |
pickles, gherkins
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams |
potatoes
peeled and cut into 2-inch pieces |
|
| 237 | ml |
ham
chopped, from leftover, chopped, or turkey |
*
|
| 1 | large |
eggs
lightly beaten |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 6E+1 | ml |
parsley leaves
flat-leaf, chopped |
|
| 8.8 | ml |
dijon mustard
|
|
| 118 | ml |
bread crumbs, whole wheat
or regular |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1E+2 | grams |
mixed salad greens
|
|
| 79 | ml |
pickles, gherkins
|
* |
Directions
Add potatoes in a large saucepan.
Cover with cold water.
Bring to the boil over high heat.
Reduce heat to medium.
Continue cooking, uncovered, for about 15 minutes or until tender. Drain.
Transfer to a large bowl.
Roughly mash (keep mash chunky).
Stir in ham, egg, green onions, parsley and mustard..
Season with salt and pepper.
Mix until well combined.
Using ¼ cup mixture at a time, shape potato mixture into 12 1-inch thick patties.
Put breadcrumbs in a shallow dish.
Lightly coat patties in breadcrumbs.
Coat a large, non-stick skillet with cooking spray.
Heat over medium heat until hot.
Cook potato pancakes, in batches, for 5 minutes each side or until golden and warmed through.
Serve with salad greens and pickle.
