Crispy Pumpkin Pancakes with Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 979 mg | (24 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Pumpkin
- 1 shallot
- 1 egg
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for cooking)
- 1 organic lemon
- 200 grams Mayonnaise
- 300 grams sliced Roast beef
- 2 Tbsps freshly chopped parsley
- Sea salt
Preparation steps
Coarsely grate the pumpkin flesh and place in a bowl. Peel the shallots and chop finely. Mix the egg and flour with the nutmeg. Season with salt, pepper, and nutmeg. Remove a small tablespoon of the pumpkin mixture and fry in a hot pan with 2-3 tablespoons of oil. Press the small ball flat and fry until golden brown, for about 3-4 minutes on each side. Continue to fry this way until all the pancakes are finished. When removed from the pan, drain on paper towels.
Rinse the lemon in hot water and pat dry. Zest the lemon and juice the lemon. Combine the mayonnaise with the zest and season with the lemon juice. Shape the roast beef into rolls and secure with toothpicks.
Spoon a dollop of mayonnaise on each pumpkin pancake and top with a roll of roast beef. Garnish with parsley and serve sprinkled with a little salt.
