Stuffed Potato Pancakes with Mushrooms
Stuffed Potato Pancakes with Mushrooms - The crispy exterior hides a savory mushroom filling. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Potatoes provide cell-protecting vitamin C and considerable amounts of nerve-strengthening B vitamins. In addition, the tubers are a good source of potassium and easily digestible. Mushrooms are super suppliers of vitamin D and can make a contribution to the supply. This is because, under certain circumstances, the body's own vitamin D formation is not sufficient. The fat-soluble vitamin promotes calcium absorption from the intestine and strengthens our bones.
Potatoes are divided into three different categories depending on their starch content: waxy, mainly waxy and floury. Floury potatoes break down quickly during cooking due to their high starch content. This characteristic makes them the ideal potato for fritters, mashed potatoes, gnocchi, Schupfnudeln, dumplings, etc. These pancakes taste great as a side dish with meat, fish, or vegetables and can top colorful raw vegetable salads.
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67.6 μg | (23 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 30.7 mg | (32 %) | ||
| Potassium | 907.3 mg | (23 %) | ||
| Calcium | 65.8 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 19.2 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 100.4 mg | |||
| Cholesterol | 77.4 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 22 ozs floury potatoes
- salt
- 9 ozs button Mushroom
- 1 onion
- 1 ¾ ozs butter
- ¾ oz parsley (0.5 Bunch)
- peppers
- 4 ozs low fat Cottage cheese
- 1 egg
- 3 Tbsps wholegrain semolina
- 8 ¾ ozs Whole Grain Spelt Flour
- Ground nutmeg
Preparation steps
Peel and wash potatoes and cook in boiling salted water for about 30 minutes.
Meanwhile, for the filling, clean mushrooms and cut into slices. Peel and finely dice the onion. Heat 1 tablespoon butter in a frying pan. Add onion and sauté for 3 minutes over medium heat. Add mushrooms and sauté until liquid evaporates. Remove from heat. Wash parsley, shake dry and chop leaves. Add parsley to mushrooms. Season with salt and pepper.
Drain potatoes, allow to steam, and press through a potato ricer. Drain the cottage cheese well. Mix potatoes, cottage cheese, egg, semolina, and flour. Season with salt and a little nutmeg.
Form the mixture into a roll on the work surface. Cut 16-24 slices and shape each into an oval. Place filling on the center of half of the ovals and place a second piece of dough on top of each. Press down well and fry in batches in a hot pan with the remaining butter until golden brown on both sides. Serve warm.
