Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Preparation steps
Peel the potatoes, rinse, and coarsely grate. Season the potatoes with salt, pepper, and nutmeg.
Heat a large pan with some of the olive oil. Place 1/4 of the potato mixture in a 1-1.5 cm (approximately 1/2 inch) thick layer into the pan. Press down on the potato mixture lightly.
Sauté the potatoes briefly. reduce the heat, cover, and cook another 15 minutes.
To turn the potato pancake, slide it onto a plate. Heat more oil in the pan, then flip the potato pancake into the pan to cook the other side. Cook on the remaining side until golden brown. Transfer the cook potato pancake to a plate, and keep warm in a 80°C (approximately 175°F) oven. Repeat the process with the remaining potato mixture until it has all been used.
Garnish the potato pancakes with parsley, and serve immediately.
