Carrot Potato Pancakes with Crème Fraîche and Caviar
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 2 carrots
- 1 onion
- 2 Tbsps Pastry flour
- 1 egg
- salt
- freshly ground pepper
- 1 bunch parsley
- 6 Tbsps vegetable oil (for frying)
- 150 grams Crème fraiche
- 25 grams Russian Caviar (or trout caviar)
Preparation steps
1.
Peel potatoes and carrots and finely grate. Peel onion and finely chop. Mix potatoes, carrots, onion, egg and flour. Season with salt and pepper. Rinse parsley, shake dry and chop finely. Mix chopped parsley into potato mixture.
2.
In a nonstick skillet, heat oil and fry potato pancakes in batches. With a tablespoon, scoop small mound of potato mixture and place in hot oil, then press flat with back of spoon. Fry on both sides until crispy and golden brown. Serve pancakes with a dollop of crème fraîche and top with caviar, to taste.
