Cheesy Veggie Cakes
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Boil the potatoes in a large saucepan of boiling, salted water for 5 minutes. Drain and allow to cool until cool enough to handle.
2.
Grate into a large mixing bowl, then combine well with the carrot, courgette, Parmesan and seasoning (use salt sparingly here). Pre-heat the oven to 200°C | 400F | gas 6.
3.
Heat a large non-stick frying pan over a medium-high heat for 1 minute until hot, then add some of the clarified butter.
4.
Place a 7cm metal ring in the centre and spoon in a couple of tablespoons of the rosti mixture into it, pressing down well to create and even surface and promote a crust on the bottom.
5.
Cook like this for 2-3 minutes, then carefully flip it and cook on the other side for 1 minute, then transfer to a lined baking tray.
6.
Continue cooking the rostis in this fashion until you have used up all the mixture, transferring them to the lined baking tray. Bake in the oven for 5-7 minutes until golden brown all over.
7.
Remove and arrange stacked between sheets of greaseproof paper on a plate. Garnish with the flaked sea salt and rosemary before serving.
