Carrot-Potato Cakes with Herb Sour Cream
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(0 votes)
Health Score:
85 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,228 mg | (31 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the herb sour cream
- 1 bunch parsley
- 1 bunch Dill
- 1 bunch Chives
- 500 grams Sour cream
- salt
- peppers
- For carrot-potato cakes
- 500 grams waxy potatoes
- 500 grams carrots
- 1 medium egg
- 2 Tbsps Pastry flour
- 50 grams clarified butter
- salt
- peppers
Preparation steps
1.
For the herb sour cream: Rinse the herbs, pat dry and chop finely. Stir the chopped herbs into the sour cream and season with salt and pepper to taste.
2.
For the carrot-potato cakes: Peel and finely grate the potatoes and carrots. Combine the grated potatoes and carrots with the egg and flour, mix well and season with salt and pepper.
3.
Working in batches, heat a bit of clarified butter in a large pan and drop 2-3 tablespoons of the mixture into the pan. Cook until golden brown on both sides. Serve with the herb sour cream on the side.
