Potato pancake florentine

200g (7oz) cooked, cooled mashed potato
200g (7oz) self-raising flour
1tsp baking soda
2 medium eggs
200ml (7fl oz) milk

For the topping
100g (31/2oz) baby spinach leaves
4 fried or poached eggs
Baby red chard or fresh herbs, to garnish

Serve this quick and easy savoury pancake as a delicious mid-week meal.

In short	Preparation time: 10 mins Cooking time: 35 mins Total time: 45 mins Serves: 4 people Course: Main
Nutrition (per portion)	373 calories 13g fat (4g saturates)

Method

1 Mix together all the batter ingredients until smooth. Season well. Heat a lightly greased 15cm (6in), non-stick frying pan until hot. Add a quarter of the mixture and cook for 3-4 minutes on each side. Remove and place in a warm oven while you make the rest.

2 Place spinach in a colander, pour over boiling water. Drain thoroughly and place in a bowl. Season well. To assemble, place pancakes on warmed plates and top with spinach and fried or poached eggs. Garnish with baby red chard or any herb to taste. Serve immediately.

Photographs Peter Cassidy; food styling Sunil Vijayakar

What are tags?

eggs | main course | potatoes | SHE | spinach

Print | Email

Comments

to our magazines

and email newsletters

In this month's issue of...

subscribe now!

KATIE PRICE as you've never seen her before
343 solutions to a stylish stress-free CHRISTMAS
GIFT ideas from just £3
DROP a dress size for Christmas
Christmas MEALS for under £5 per person

Community

Forums

	Birthday Party Plans In Prima By Fabrics to go 11/21/2008 5:26:45 PM
	What to call a Step Grandparent In Family & Friends By sheppo 11/21/2008 5:23:23 PM