Smart Potato Pancakes
Smart Potato Pancakes - Simple, inexpensive for big and small connoisseurs! Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
This traditional dish made from potatoes and cottage cheese is crispy on the outside and deliciously creamy on the inside, all while being low in fat.
In principle, you can prepare these with any type of potato. If you use floury potatoes, a little less flour is needed.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 121 mg |
Ingredients
- Ingredients
- 10 ozs potatoes
- 6 ozs Cottage cheese
- 3 ½ ozs Spelt flour
- 1 egg
- 1 oz Raw cane sugar
- ½ tsp Vanilla
- 2 tsps butter
Kitchen utensils
Preparation steps
Peel, wash and chop the potatoes and cook them in boiling water for about 15 minutes at medium heat until soft. Then drain and leave to cool for 10 minutes.
Press the potatoes into a bowl with a potato ricer or mash them with a potato masher. Add the cottage cheese, flour, egg, 2 tablespoon sugar, and vanilla to the potatoes and knead everything into a smooth dough; if it is too moist, add some more flour. Form 6 rounds from the dough with wet hands.
Heat 1 teaspoon of butter in a pan. Add 3 small rounds and fry on medium heat for about 3-4 minutes on each side until golden brown.
Put the potato cakes on plates and sprinkle with the remaining sugar. Enjoy hot or cold.
