Potato Pancakes with Cream Cheese
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram predominantly waxy potatoes
- 3 egg yolks
- 3 tsps Potato starch (depending on potato variety)
- Pastry flour (if necessary)
- salt
- Nutmeg (freshly grated)
- vegetable oil (for cooking)
- 200 grams cream cheese
- lemon juice
- 1 bunch Cress
Preparation steps
1.
Peel potatoes and grate. Wrap and put in a damp kitchen towel and collect potato juice. Drain potato juice and collect starch on the bottom of bowl. Combine grated potatoes with egg yolks and potato starch, season with salt and nutmeg. If necessary, add flour.
2.
Heat oil in a pan and place several piles of potato mixutre into it. Flatten with a spoon and cook for about 2-3 minutes per side or until golden brown. Prepare all pancakes in this manner and drain on paper towels.
3.
Whisk cream cheese until smooth and season with salt, pepper and a dash of lemon jiuce. Cut cress.
4.
Arrange pancakes on plates and top with dollops of cream cheese. garnish with cress and serve.
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