Potato Pancake with Mushrooms
Healthy, because
Even smarter
Nutritional values
This delicious, crispy pancake is packed with fiber and an array of vitamins and minerals thanks to the mushrooms.
Make this potato pancake even more delicious and indulgent by drizzling a bit of truffle oil on top before serving.
(Percentage of daily recommendation)
| Calorie | 1,587 cal. | (76 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 220 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 105.5 μg | (176 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 40 μg | (89 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 4,059 mg | (101 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 28 ozs waxy potatoes
- 3 Tbsps milk
- 7 ozs Pastry flour
- 2 Tbsps freshly chopped parsley
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps clarified butter
- 9 ozs mixed Mushrooms (such as small porcini, chanterelles)
- 1 garlic clove
- 4 scallions
- 2 Tbsps olive oil
Preparation steps
Preheat the oven to 350°F.
Peel potatoes, rinse and grate coarsely, mix potatoes in a bowl with milk, flour, parsley and egg and season with salt, pepper and nutmeg. Melt butter in a pan and pour in potato mixture. Spread evenly and bake in the preheated oven for 20-25 minutes until golden brown.
Meanwhile, trim mushrooms (do not wash) and cut into slices. Peel garlic and chop finely. Rinse scallions and cut into thin rings. Heat oil in a pan, sauté garlic, add mushrooms, fry and season with salt, pepper and nutmeg. Just before serving, add scallions to the pan and mix. Slide potato pancake onto a plate or a board, cover with mushrooms and serve.
