Grated Vegetable Patties
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 21 ozs waxy potatoes (grated)
- 7 ozs Kohlrabi (grated)
- 1 onion (grated)
- 1 clove garlic cloves (crushed)
- salt
- freshly ground Black pepper
- 3 Tbsps olive oil
- To garnish
- thyme
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Slotted spatula, 1 Immersion blender, 1 Lid, 1 Plate, 1 Teaspoon, 1 Citrus juicer
Preparation steps
1.
Dry the grated potatoes, kohlrabi and onion in a tea towel - it’s important to remove as much moisture as possible. Mix with the garlic and season with salt and pepper.
2.
Heat the olive oil in a large, heavy-based frying pan. Add mounds of the potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes until cooked and browned on the bases.
3.
Turn each cake carefully and cook the other side over a low heat for a further 10 minutes.
4.
Serve garnished with thyme
