Curried Rutabaga-Zucchini Cakes

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Curried Rutabaga-Zucchini Cakes
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Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
228
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie228 cal.(11 %)
Protein12 g(12 %)
Fat14 g(12 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.4 mg(62 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.4 mg(29 %)
Folate72 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C55 mg(58 %)
Potassium468 mg(12 %)
Calcium84 mg(8 %)
Magnesium33 mg(11 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids2.2 g
Uric acid73 mg
Cholesterol124 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
400 grams Rutabaga
1 medium sized Zucchini
2 medium eggs
30 grams Pastry flour
salt
freshly ground pepper
1 tsp Curry
vegetable oil (for greasing the pan)
for serving
100 grams thinly sliced ham
parsley
How healthy are the main ingredients?
hamZucchinieggsaltCurryparsley

Preparation steps

1.

Peel and finely grate the rutabaga. Rinse and grate the zucchini. Combine the grated rutabaga, zucchini, eggs and flour in a large bowl and mix well. Season with salt, pepper and curry powder. Heat a bit of vegetable oil in a large pan over medium heat and spoon about 2 tablespoons of the zucchini mixture in. Cook for about 4 minutes on each side, until golden brown. Remove from the pan, cover with aluminum foil to keep warm and continue with the remaining zucchini mixture. Transfer the rutabaga-zucchini cakes to a serving platter, top with the thinly sliced ham and garnish with fresh parsley.