Asparagus Puffs with Chive Dip
Asparagus Puffs with Chive Dip - Here, the potatoes are complemented by fine asparagus.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 73 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams potatoes
- Chives
- 500 grams green Asparagus
- 2 eggs
- salt
- peppers
- Nutmeg
- Pastry flour (as needed)
- 1 Tbsp butter
- 200 grams Yogurt (low-fat)
- 300 grams Quark
- 1 splash lemon juice
Preparation steps
For the puffs, peel potatoes, rinse, grate and squeeze in a towel. Rinse chives, shake dry and cut into rings.
Rinse asparagus, peel lower thirds and cut off woody ends. Cut into smaller pieces if necessary. Mix with eggs and potatoes. Season with salt, pepper and freshly grated nutmeg. If mixture is too wet, add a little flour.
Heat butter in a pan. Pour in 1 tbsp of potato and asparagus mixture. Flatten and cook on both sides for 4-5 minutes until golden brown. Keep warm in a preheated oven at 80°C (approximately 175°F). Repeat until all of potato and asparagus mixture has been used.
For the chive dip, mix yogurt with quark and chives. Season with salt and pepper to taste. Add 1 squeeze of lemon juice.
Serve puffs on plates and top with dip.
