Curry Potato Cabbage Pancakes with Eggs
Curry potato cabbage pancakes with eggs - Vegetables cleverly packaged
Healthy, because
Even smarter
Nutritional values
White cabbage shines with a high content of so-called radical scavengers such as flavonoids and phenols, which have been shown to delay the aging process. Eggs provide with numerous vitamins and high quality protein.
If you don't like cilantro, replace the cabbage with flat-leaf parsley. The curried potato and cabbage pancakes with egg become more colorful if you replace the white cabbage with the same amount of red cabbage.
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 155.9 μg | (260 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 22 ozs floury potatoes
- salt
- 1 onion
- 1 garlic clove
- 2 tsps ginger roots
- 11 ozs Green cabbage
- 5 Tbsps Canola oil
- 1 tsp red Curry paste
- 3 cilantro
- 1 oz Baby spinach
- 4 Tbsps lemon juice
- 5 eggs
- 3 Tbsps Whole Grain Spelt Flour
- 5 ozs Yogurt (3.5% fat)
- peppers
Preparation steps
Wash, peel and chop the potatoes and boil them in salted water for about 15 minutes. Then drain, press through a potato ricer and allow to steam.
In the meantime, peel the onion, garlic and ginger and chop everything finely. Wash, clean and finely chop the white cabbage. Heat 3 tablespoons canola oil in a frying pan. Sauté onion, garlic and ginger in it for 3 minutes over medium heat. Add cabbage with curry paste to pan and sauté until tender, about 10 minutes.
Meanwhile, wash and shake dry cilantro and spinach. Remove some cilantro leaves for garnish, chop rest and mix with lemon juice into cabbage. Remove about 4 tablespoons of cabbage and sauce, mainly with the curry oil, for garnish.
Mix the rest from the pan with 1 egg and 1 tablespoon flour into the potatoes. Form into 8 patties, turn in the remaining flour and fry in a large pan in the remaining hot oil for 6-8 minutes on both sides over medium heat.
Along the way, cook remaining eggs in boiling water until waxy, about 6 minutes. Rinse, peel and cut in half. Divide yogurt among 4 plates. Place pancakes on top and drizzle with curry oil that has been removed. Top with eggs and grind pepper over them. Garnish with cilantro leaves and spinach set aside.
