Carrot Potato Latkes with Lemon Tahini Dressing
Carrot Potato Latkes with lemon tahini dressing - Crispy from the pan with delicious dressing
Healthy, because
Even smarter
Nutritional values
Full vision ahead! As provitamin A, the pigment from carrots is particularly important for the proper functioning of the eyes - especially in the dark - and for resistant skin.
Instead of carrots, you can also vary the pancakes and try the recipe with pumpkin, for example, Hokkaido pumpkin. As an alternative to parsley, the dressing can also be made with coriander or chives.
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 44.1 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 18 ozs carrots
- 1 Zucchini
- salt
- 2 mainly waxy potatoes (7 ounces)
- 1 egg
- 1 ¾ ozs Whole Grain Spelt Flour (2 TBSP.)
- peppers
- Nutmeg
- 3 tsps Canola oil
- 2 garlic cloves
- 12 ozs Yogurt (low-fat)
- 1 oz Tahini (2 tablespoons; sesame paste)
- 1 Tbsp lemon juice
- 4 parsley
- ½ lemon (organic)
Kitchen utensils
Preparation steps
Clean, peel, wash and finely grate the carrots. Zucchini clean, wash and also finely grate, salt and infuse 10 minutes water; then squeeze well. Peel potatoes and grate finely, wrap in a damp kitchen towel and squeeze. Leave the potato juice to stand for a while, then drain so that the settled starch remains at the bottom of the bowl.
Add zucchini, carrots and potatoes to the starch in the bowl, mix well with egg and flour. Season with salt, pepper and freshly grated nutmeg.
Bake the carrot pancakes one after the other. To do this, heat 1 tsp oil in a frying pan. Add 4 blobs of dough and fry over medium heat for 3-4 minutes per side until golden brown; drain on paper towel and keep warm in preheated oven at 175 °F if necessary. Fry in batches for a total of 8-12 pancakes.
Along the way for the dip, peel and chop garlic. Mix garlic with yogurt, tahini and lemon juice until smooth and season with salt and pepper. Wash parsley, shake dry and pluck leaves. Cut lemon half into wedges. Arrange pancakes on plates, drizzle with dip and garnish with parsley. Serve with lemon wedges.
