Savory Pumpkin Parsnip Pancakes

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Savory Pumpkin Parsnip Pancakes
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 cal.(14 %)
Protein11 g(11 %)
Fat16 g(14 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E3.3 mg(28 %)
Vitamin K10.8 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate145 μg(48 %)
Pantothenic acid1.6 mg(27 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C38 mg(40 %)
Potassium1,100 mg(28 %)
Calcium237 mg(24 %)
Magnesium51 mg(17 %)
Iron2.5 mg(17 %)
Iodine17 μg(9 %)
Zinc2.5 mg(31 %)
Saturated fatty acids8.8 g
Uric acid96 mg
Cholesterol142 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
500 grams Parsnips
2 centimeters ginger
500 grams Pumpkin (cored and peeled)
2 eggs
1 Tbsp cornstarch
60 grams freshly grated Hard cheese (parmesan or pecorino)
½ tsp Curry powder
salt
Nutmeg (freshly grated)
freshly ground peppers
clarified butter (for frying)
How healthy are the main ingredients?
ParsnipPumpkingingereggsaltNutmeg

Preparation steps

1.

Peel parsnip and ginger. Grate parsnip, ginger and pumpkin. Combine with eggs, cornstarch, cheese and curry. Season with salt, nutmeg and pepper.

2.

Heat butter in a pan and cook batter, a tablespoon at a time, until golden brown on each side, about 3-4 minutes.

3.

Drain cakes on paper towels and serve with a colorful salad.

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