Fried Potato Cakes with Sunflower Seeds
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
404
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 2 egg yolks
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 1 tsp ginger (freshly grated)
- 60 grams Sunflower seed (coarsely chopped)
- 4 Tbsps vegetable oil
- 1 Tbsp butter
Preparation steps
1.
Peel, rinse and cook potatoes in salted boiling water, about 25 minutes. Drain and press through a potato ricer into a bowl. Let cool.
2.
Add yolks and flour to potatoes. Season with salt, pepper and ginger. Knead mixture into a smooth dough.
3.
With floured hands, shape mixture into small cakes, approximately the thickness of your finger. Top potato cakes with chopped sunflower seeds, lightly pressing to help seeds adhere.
4.
Heat oil and butter in a pan. Fry potato cakes on both sides until golden.
