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Healthy Mediterranean Food
Canarian Potatoes with Mojo Sauce
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr
Calories:
823
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 16.75 g | (17 %) | ||
| Fat | 48.3 g | (42 %) | ||
| Carbohydrates | 103.86 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.49 g | (42 %) |
more nutritional values
| Vitamin A | 132.07 mg | (16,509 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.26 mg | (61 %) | ||
| Vitamin B₆ | 0.99 mg | (71 %) | ||
| Folate | 119.57 μg | (40 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 254.2 mg | (268 %) | ||
| Potassium | 2,744.7 mg | (69 %) | ||
| Calcium | 158.63 mg | (16 %) | ||
| Magnesium | 285.65 mg | (95 %) | ||
| Iron | 5.66 mg | (38 %) | ||
| Iodine | 1.47 μg | (1 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 6.44 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the red mojo sauce
- 2 slices white bread
- 2 garlic cloves
- 2 red chili peppers
- 1 red Bell pepper
- 1 tsp sweet ground paprika
- 1 pinch ground Cumin
- 100 milliliters olive oil
- 3 Tbsps Red wine vinegar
- salt
- For the green mojo sauce
- 2 green chili peppers
- 1 green Bell pepper
- 2 garlic cloves
- 1 handful cilantro
- 1 handful parsley
- 1 pinch ground Cumin
- 100 milliliters olive oil
- 3 Tbsps Red wine vinegar
- salt
Preparation steps
1.
For the potatoes, rinse them, place in a pan and cover with water. Stir in the salt and let cook until tender for about 25 minutes.
2.
For the red mojo sauce, remove the crusts from the bread and soak in a little water.
Peel the garlic. Rinse, trim and coarsely chop both the chile peppers and bell pepper. Squeeze out the bread.
3.
For the green mojo sauce, rinse the chile peppers and bell pepper and chop coarsely. Peel the garlic. Rinse the herbs and shake dry. Pluck the leaves and chop everything coarsely.
Purée the prepared ingredients with the cumin, the oil and the vinegar. Season with salt.
4.
Drain the potatoes and let the water evaporate. Serve with the sauce.
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