Cauliflower and Potato Croquettes

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Cauliflower and Potato Croquettes
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 kcal(23 %)
Protein14.4 g(15 %)
Fat17.84 g(15 %)
Carbohydrates68.26 g(46 %)
Sugar added0 g(0 %)
Roughage8.65 g(29 %)
Vitamin A251.84 mg(31,480 %)
Vitamin D1.32 μg(7 %)
Vitamin E3.53 mg(29 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.42 mg(38 %)
Niacin6.76 mg(56 %)
Vitamin B₆1.09 mg(78 %)
Folate191.88 μg(64 %)
Pantothenic acid2 mg(33 %)
Biotin2.29 μg(5 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C95.77 mg(101 %)
Potassium1,844.39 mg(46 %)
Calcium86.71 mg(9 %)
Magnesium98.34 mg(33 %)
Iron3.83 mg(26 %)
Iodine39.6 μg(20 %)
Zinc1.45 mg(18 %)
Saturated fatty acids10.04 g
Cholesterol155.5 mg

Ingredients

for
4
Ingredients
1 Cauliflower
6 Boiled potatoes (day-old)
3 eggs
salt
freshly ground pepper
freshly grated Nutmeg
5 tablespoons breadcrumbs
4 tablespoons clarified butter
several lemons
parsley
How healthy are the main ingredients?
CauliflowerCauliflowereggsaltNutmeglemon

Preparation steps

1.

Rinse, trim, and quarter the cauliflower. Separate the cauliflower int florets. Cook the florets in boiling salted water for 15 minutes. Drain the cauliflower and set aside. Peel the potato and pass through a press.

2.

Knead the cauliflower, potato, and egg together. If the mixture is too soft, add a little flour. Season the mixture with salt, pepper, and nutmeg, and knead until combined. Form the mixture into 12 cakes, and coat with the breadcrumbs.

3.

Heat the butter over medium heat. Cook the cakes until golden brown on each side, about 5 minutes. Remove from the pan, and transfer to plates. Garnish with the lemon slices and the parsley, and serve.