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Leftover Ham/Turkey and Potato Pancakes















Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber


800 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
60 ml parsley leaves
flat-leaf, chopped
8.8 ml dijon mustard
118 ml bread crumbs, whole wheat
or regular
1 x nonstick cooking spray
100 grams mixed salad greens
79 ml pickles, gherkins


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 2548% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 163mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 15g
Vitamin A 46% Vitamin C 44%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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