How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?
- fr1p Jan 22, 2013 09:44 PM
Hey there, Hounds.
As a recent dad, I've been pretty pleased that my infant son has taken a liking to Dr. Praeger's pancakes. They are fairly healthy, and they are convenient from a nutrition and preparation point of view, making them a good day-care take-along food.
PROBLEM: Where I live they are also expensive, ringing in at about $5 for a pack of 4. We buy quite a few packages a week, and the cost can add up. I keep wondering: can't I make something like this at home for less (and probably even healthier)?
After looking at the ingredients they seem pretty simple, but I've got zero experience with this kind of recipe, and I can't find any clones online. Anyone have any ideas? Here are links to the two product pages. If any of you hounds think you can construct an ingredient proportion or suggest a recipe, that would be oh so appreciated from this new dad.
Spinach Pancake page:
Sweet Potato Pancake page:
Thanks in advance!
Well, maybe because not many of us have bought these?
I looked at the photo and ingredient page. And because of the photo, I'm thinking they are pretty dense in texture?
I would start by either sauteeing fresh spinach just enough to wilt it, or thawing out frozen spinach, rinsing, and wringing in a kitchen towel to remove all moisture.
Boil a potato or two - whole, then peal and mash really well. Place spinach in a bowl, add enough mashed potato to be able to form a patty, add finely diced onion, an egg or egg white, spices, and a little flour. You can use arrow root like the recipe if you prefer (and if you can find it). I don't know what the oat bran does, but throw some of that in as well, before the flour, I suppose.
This is very similar to what I do with left over mashed potatoes. I add chopped onion, egg, flour, then fry in a very small amount of oil. Just enough to shine up the skillet. Use either cast iron or a non-stick skillet.
The spinach ones aren't as dense as the potato ones. But you are pretty close to spot on, otherwise.
Myself--I don't have the time or energy to make them. They're good to keep in the freezer when I don't have time to cook fresh veggies or don't have any left-over ones in the fridge.
It might take you a few tries to get it right but it's not that hard.
The same approach would apply to a sweet potato pancake,
Boil or bake sweet potatoes
Peel and mash
Add potato flakes, onions and spices
Fry in a small amount of oil
As you go you'll learn the touch or 'feel' of the stuff and know when you need to add more or less of this or that.
Sorry I can't give you specific measurements. I've never had these things. But that's how I do it in my kitchen with the potato pancakes and it differs every time according to moisture in the potatoes, or the flour, etc.
They are always good, btw, even if a little too moist or too dry.
The one thing I know about Dr Praeger is that he uses egg whites in his products. That's his claim to fame. I'd love to know how to make his veggie burgers but now that I can finally get them at Trader Joe, probably won't bother. Shouldn't be that hard to just wing it from the ingredient list, but now that I'm looking at it online, I think it's worth $1 each to just buy them.
While the photo on this link is horrendous the ingredients, portions and technique should be helpful. You can use just egg whites, not whole eggs, if you want.
This recipe is another alternative, just omit the garlic for your young child.
I think the egg whites are key -- I've eaten them, and I think that's where the texture comes from. I'd try cooking and pureeing the fresh vegetables, whipping egg whites to soft peaks and folding in everything else (including potato flakes rather than actual potatoes -- potatoes would add a lot of moisture), spooning into greased muffin tins in thinnish layers, and baking.