Potato and Spinach Saute
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
838
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 342.9 μg | (572 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,685 mg | (42 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams waxy Boiled potato (boiled the previous day)
- 350 grams Spinach (fresh or frozen)
- salt
- 1 onion
- 2 Tbsps olive oil
- 500 grams mixed Ground meat
- 1 Tbsp Tomato paste
- freshly ground peppers
- ½ tsp ground Cumin
- 200 grams Feta
- 2 Tbsps clarified butter
- 1 tsp Pastry flour
- 200 grams Whipped cream
- 1 tsp lemon juice
- 1 Tbsp finely chopped fresh mint
Preparation steps
1.
Rinse spinach and blanch in boiling salted water. Drain, shock in ice water, drain again and squeeze out by hand. Chop coarsely. Peel and finely dice onion.
2.
Heat oil in a large frying pan and fry onion until soft. Add ground meat and cook until crumbly. Stir in tomato paste and season with salt, pepper and cumin. Stir together flour and cream until smooth, then fold into ground meat mixture. Remove from pan and set aside.
3.
Crumble feta cheese. Peel and thinly slice potatoes.
4.
Heat butter in a large nonstick skillet and cook potatoes. Mix in spinach, ground meat mixture and feta. Bring mixture to a boil and season with salt, pepper and lemon juice. Serve sprinkled with mint.
