Potato Pancakes with Salad
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 1 kilogram starchy potatoes
- 1 egg
- 1 Tbsp Potato starch (depending on potato variety)
- 50 grams grated Hard cheese (such as Emmentaler)
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp freshly chopped Dill
- vegetable oil (for frying)
Preparation steps
1.
For the pancakes: Peel the potatoes, grate finely, mix in a bowl with the egg, starch and grated cheese. Season with salt, pepper and nutmeg and mix in the dill.
2.
Heat a little oil in a frying pan.
3.
Put heaps of the potato mixture in the hot pan, press flat and fry for 2-3 on both sides until golden brown. Repeat until the potato mixture is used up.
4.
For the salad: Peel the onion, halve and cut into strips. Rinse the tomatoes and cut into slices. Halve the avocado, remove the pit, peel and cut into slices. Rinse the scallions, trim and cut into rings. Mix the onion, tomato, avocado, scallions, lemon juice and oil and season with salt. Serve on plates with the potato cakes and garnish with parsley.
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