Potato Pancakes Stuffed with Ground Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,259 cal. | (60 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 140.5 μg | (234 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 2,935 mg | (73 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the potato pancakes
- 2 kilograms waxy potatoes
- 1 Tbsp Pastry flour
- 5 onions
- 2 eggs
- 600 grams Ground meat
- 1 Tbsp olive oil
- salt
- peppers
- 1 tsp marjoram
- 1 bunch parsley
- clarified butter (for frying)
- 6 Tbsps Mayonnaise (from a jar)
- For the salad
- 1 Lettuce
- 1 yellow Bell pepper
- 100 grams Cherry tomatoes
- ½ bunch Chives
- 2 Tbsps Wine vinegar
- 6 Tbsps vegetable oil
- salt
- peppers
Preparation steps
For the potato pancakes: Peel the potatoes, rinse well, grate finely and set aside for ½ hour. Drain the resulting juice and mix the potatoes with the flour. Peel the onions and chop finely. Mix the beaten eggs and marjoram into the potato mixture and season with salt and pepper. Fry the onions in oil, add the minced meat and cook until crumbly. Chop the parsley finely, mix into the meat and season with salt and pepper.
Heat oil in a pan and fry large potato pancakes in portions. Spread some of the minced meat mixture onto each pancake, roll up and place side by side in a greased baking dish. Broil the potato rolls for 5 minutes. Watch carefully.
For the salad: Rinse and halve the peppers, remove the seeds and ribs and dice. Rinse and quarter the tomatoes. Trim and rinse the lettuce, spin dry and tear into bite-sized pieces and mix with the peppers. Mix vinegar and oil, season with salt and pepper and drizzle over the salad. Cut chives into small rings and sprinkle over the salad. Arrange potato rolls on plates, drizzle with mayonnaise and serve with the salad.
