Zucchini Cakes with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 56 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cakes
- 2 Zucchini
- 250 grams leftover, cooked potatoes (predominantly waxy)
- 1 Tbsp finely chopped parsley
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
- Pastry flour (for shaping)
- For the sauce
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- lemon juice
- salt
- freshly ground peppers
- Fresh herbs for garnish (z. B. red shiso or red basil)
Preparation steps
1.
For the cakes, rinse the zucchini, trim and finely grate. Sprinkle lightly with salt and let stand for about 10 minutes then squeeze. Peel the potatoes and also finely grate. Mix the zucchini, parsley, eggs, and flour. The mixture should be easy to work with, so add additional flour as needed. Season with salt, pepper and nutmeg.
2.
With floured hands, shape the mixture into 12 cakes. Fry in hot oil in a large pan on both sides 5-6 minutes until golden brown.
3.
For the sauce, stir the yogurt with the crème fraîche until smooth and season with lemon juice, salt and pepper.
4.
Serve with the zucchini cakes and serve garnished with fresh herbs.
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