Potato Pancakes with Vegetable Faces

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Potato Pancakes with Vegetable Faces
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein13 g(13 %)
Fat20 g(17 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.6 mg(63 %)
Vitamin K72.1 μg(120 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate84 μg(28 %)
Pantothenic acid1.4 mg(23 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C56 mg(59 %)
Potassium1,169 mg(29 %)
Calcium190 mg(19 %)
Magnesium74 mg(25 %)
Iron2.8 mg(19 %)
Iodine31 μg(16 %)
Zinc1.9 mg(24 %)
Saturated fatty acids6.5 g
Uric acid61 mg
Cholesterol75 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
600 grams potatoes
3 carrots
1 onion
2 Tbsps Oats
1 egg
salt
freshly ground peppers
vegetable oil (for frying)
100 grams Feta
150 grams Yogurt (0.1% fat)
1 Tbsp dried Dill
½ bunch Radish
1 Tomato
1 bunch Arugula
How healthy are the main ingredients?
potatoFetaRadishArugulaOatsDill

Preparation steps

1.

Rinse the potatoes and carrots, peel and grate both. Peel the onion and chop finely. Stir together with the oatmeal and egg and season with salt.

2.

Heat the oil in a nonstick skillet. Using a spoon, drop spoonfuls of the batter into the pan, press flat and fry until golden brown on each side. Remove and drain on a paper towel. Continue until the batter is used.

3.

For the dip, crumble the feta cheese finely and season with salt, pepper and dill and mix with the yogurt.

4.

Rinse the radish, trim and cut into slices. Rinse the tomatoes and cut into slices. Make faces on the potato pancakes with the radishes and tomatoes.

5.

Serve with the yogurt sauce and arugula on plates.

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