Carrot-Potato Cakes with Herb Sour Cream

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Carrot-Potato Cakes with Herb Sour Cream
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Health Score:
85 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
528
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie528 cal.(25 %)
Protein10 g(10 %)
Fat37 g(32 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A2.4 mg(300 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.1 mg(18 %)
Vitamin K69.9 μg(117 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate74 μg(25 %)
Pantothenic acid1.5 mg(25 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C42 mg(44 %)
Potassium1,228 mg(31 %)
Calcium198 mg(20 %)
Magnesium65 mg(22 %)
Iron2.5 mg(17 %)
Iodine14 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids22.3 g
Uric acid52 mg
Cholesterol147 mg
Complete sugar14 g

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
How healthy are the main ingredients?
Sour creampotatocarrotparsleyDillChives

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. 

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