Deep Fried Parsnip and Carrot Cakes with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the yogurt dip
- 2 garlic cloves
- 2 shallots
- 300 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- salt (and)
- freshly ground peppers
- 1 tsp lemon juice
- 1 tsp olive oil
- 2 Tbsps chopped parsley
- For the parsnip and carrot cakes
- 300 grams Parsnips
- 300 grams carrots
- 300 grams Pastry flour
- 20 grams breadcrumbs
- 350 milliliters beer
- 3 eggs
- salt (and)
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
For the yogurt dip, peel the garlic and the shallots and chop finely. Mix with the yogurt and sour cream, season with salt and pepper and stir in the lemon juice and olive oil. Pour into a small bowl, garnish with chopped parsley and refrigerate until ready to serve.
For the parsnip and carrot cakes, peel the parsnips and carrots and grate coarsely. Mix the flour with the breadcrumbs and stir in the beer. Separate the eggs and mix the egg yolks with the flour. Beat the egg whites until stiff along with a pinch of salt. Season the batter with salt and pepper, the stir in the shredded carrots and parsnips, then gently fold in the egg whites.
Heat the oil in a deep fryer or a pan to 160°C (approximately 325°F). The oil is hot enough when bubbles arise from a wooden spoon handle inserted into the oil.
Using 2 tablespoons, drop the batter into the hot oil and fry until golden brown, 1-2 minutes on each side. Drain on paper towels and serve immediately with the yoghurt dip.
