Baked Vegetable Rosti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- 1 Bell pepper
- 1 bunch scallions
- 2 eggs
- 50 grams Bacon
- ½ bunch parsley
- 4 Tbsps vegetable oil
- 100 grams Raclette Cheese
- salt
- freshly ground peppers
Preparation steps
Peel potatoes, grate and drain through a sieve, reserving the liquid. Mix the liquid back into the potatoes. Rinse and halve the pepper, remove the seeds and ribs and cut into fine strips. Trim and rinse the scallions and cut into rings. Finely chop the bacon and fry with 1 teaspoon oil. Finely chop the parsley.
Mix the pepper, scallions and bacon and with the eggs and fold into the potatoes. Season with salt and pepper. Heat the remaining oil in a pan, drop batter by the tablespoon into the pan and fry until golden brown on both sides.
Layer potato pancakes in an ovenproof dish. Grate the cheese, sprinkle over the pancakes and bake in the oven at 175°C (approximately 350°F) until the cheese is melted. Season with salt and pepper. Garnish with the parsley and serve.
