Our hearty potato pancake topped with chard and a runny egg makes the perfect healthy brunch for two. Start the weekend off right with our low-calorie recipe
Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: per serving
- kcal329
- fat11g
- saturates2g
- carbs38g
- sugars2g
- fibre4g
- protein16g
- salt1.2g
Ingredients
- 300g mashed potato
- 4 spring onions, very finely chopped
- 25g plain wholemeal flour
- ½ tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 3 eggs
- 2 tsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 240g chard, stalks and leaves roughly chopped, or baby spinach, chopped
Method
Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.
Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.
Top the pancakes with the greens and egg. Serve while the yolks are still runny.
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