Potato and Cheese Pancake
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
506
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 111.7 μg | (186 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,043 mg | (26 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato pancake
- 800 grams potatoes
- salt
- peppers (from the mill)
- Nutmeg
- 1 Tbsp Potato starch
- 1 egg
- 150 grams Pastry flour
- 1 bunch parsley
- 4 slices Gouda
- breadcrumbs
- clarified butter
- Ingredients
- 125 grams Arugula
- 2 red Pepperoncini (cut in slices)
Preparation steps
1.
Peel the potatoes and cook for about 30 minutes in boiling salted water. Then drain and leave to cool slightly. Press through a potato ricer into a bowl and stir in the starch, the egg, and the flour. Season with salt, pepper and nutmeg. Rinse the parsley, shake dry, and chop finely. Divide the dough into 8 parts. Shape into patties and sprinkle with the parsley. Wrap with the cheese. Cover with breadcrumbs and pan-fry in hot clarified butter over medium heat for approximately 5 minutes per side.
2.
Rinse the arugula, shake dry and place on plates.
To serve, place the burger on the salad and serve garnished with pepperoncini slices.
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