The Potato Pancake Principle by Joan Nathan Recipe

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The Potato Pancake Principle by Joan Nathan
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  1. Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
  2. Combine grated vegetables with eggs, salt, pepper and parsley.
  3. Add enough matzo meal to held mixture together.
  4. Shape 2 tablespoons potato mixture with hands to make each pancake.
  5. Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
  6. When brown, turn and fry the other side.
  7. Drain well and serve with sour cream or applesauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 28.64 Kcal (120 kJ)
Calories from fat 9.12 Kcal
% Daily Value*
Total Fat 1.01g 2%
Cholesterol 32.74mg 11%
Sodium 14.01mg 1%
Potassium 36.51mg 1%
Total Carbs 3.65g 1%
Sugars 0.46g 2%
Dietary Fiber 0.62g 2%
Protein 1.65g 3%
Vitamin C 2.8mg 5%
Iron 0.3mg 1%
Calcium 9.5mg 1%
Amount Per 100 g
Calories 86.46 Kcal (362 kJ)
Calories from fat 27.53 Kcal
% Daily Value*
Total Fat 3.06g 2%
Cholesterol 98.81mg 11%
Sodium 42.3mg 1%
Potassium 110.21mg 1%
Total Carbs 11.02g 1%
Sugars 1.37g 2%
Dietary Fiber 1.87g 2%
Protein 4.99g 3%
Vitamin C 8.3mg 5%
Iron 0.8mg 1%
Calcium 28.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
  • 1

Good Points

  • saturated fat free,
  • low sodium

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