Carrot and Tomato Pancake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 294 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Separate the eggs. Mix the yolks with the milk and flour and let rest for about 10 minutes. Meanwhile, peel and finely grate the carrots. Rinse the tomatoes, quarter, core and dice small. Coarsely chop half of the pine nuts. Whip the egg whites until stiff and mix into the dough with the carrot, tomato, pine nuts, 40 grams (approximately 1.5 ounces) of cheese and herbs. Season with salt and pepper.
Put the olive oil in a large, hot skillet and pour the dough into it. Cook 2-3 minutes until thickened and golden brown. Carefully turn and cook another 1-2 minutes until golden brown. With two spoons or spatulas tear the pancake into pieces. Cook another 1-2 minutes with the remaining parmesan until crispy. Serve on a plate with the remaining pine nuts.
