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Florentine potato cakes

Florentine potato cakes
4.0 20 ratings
Prep. 20 min
Total 40 min
4 portions
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Ingredients

  • sweet potato (approx. 300 g), cut into pieces (3 cm)
    1
  • potato (approx. 150 g), cut into pieces (3 cm)
    1
  • water
    400 g
  • eggs
    5
  • fresh baby spinach leaves
    400 g
  • salt
    ½ tsp
  • ground black pepper plus extra to season
    ½ tsp
  • plain flour
    2 tbsp
  • baking powder
    ½ tsp
  • olive oil for frying
    2 tbsp
  • unsalted butter
    2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1346.1 mg
Protein 13.3 g
Calories 1256 kJ / 299.1 kcal
Fat 17 g
Fibre 7.3 g
Saturated Fat 4.2 g
Carbohydrates 20 g

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Australia and New Zealand

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