Breaded Pumpkin Balls
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
2873
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,873 cal. | (137 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 523 g | (349 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 243.4 g | (811 %) |
more nutritional values
| Vitamin A | 10.9 mg | (1,363 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 113.9 mg | (949 %) | ||
| Vitamin K | 566.4 μg | (944 %) | ||
| Vitamin B₁ | 5.3 mg | (530 %) | ||
| Vitamin B₂ | 7.3 mg | (664 %) | ||
| Niacin | 85.1 mg | (709 %) | ||
| Vitamin B₆ | 12.4 mg | (886 %) | ||
| Folate | 4,060 μg | (1,353 %) | ||
| Pantothenic acid | 45.2 mg | (753 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1,354 mg | (1,425 %) | ||
| Potassium | 34,284 mg | (857 %) | ||
| Calcium | 2,483 mg | (248 %) | ||
| Magnesium | 905 mg | (302 %) | ||
| Iron | 90.4 mg | (603 %) | ||
| Iodine | 159 μg | (80 %) | ||
| Zinc | 22.7 mg | (284 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 4,956 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 438 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 300 grams starchy potatoes
- 150 Pumpkin (such as Hokkaido pumpkin)
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 2 Tbsps parsley
- 100 grams Pastry flour
- 3 eggs
- salt
- fresh cracked peppers
- 2 pinches Turmeric
- Pastry flour (for working dough)
- vegetable oil (for frying)
Preparation steps
1.
Rinse potatoes and boil in water for about 20 minutes. Peel and press through a potato ricer.
2.
In a saucepan, heat the frying oil to 160°C (approximately 325°F).
3.
Grate the pumpkin finely and add to the potatoes. Rinse thyme, rosemary and parsley, shake dry and chop finely. Mix herbs with the flour, eggs, and potato mixture and season with salt, pepper and turmeric. Knead to a moldable dough, adding more flour if necessary. Form the dough into small balls and fry in portions until golden brown (about 3 minutes) in the hot oil. Remove and drain on paper towels and serve hot.
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