Ham with Vegetables and Potato Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 65.1 μg | (109 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,911 mg | (48 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the potatoes
- 800 grams potatoes (starchy)
- salt
- 2 egg yolks
- 2 Tbsps Sour cream
- Nutmeg
- Pastry flour (as needed)
- vegetable oil (for cooking)
- For the vegetables
- 4 scallions
- 8 sun-dried tomatoes
- 500 grams Green beans
- 1 bunch thyme
- peppers
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- For the ham
- 4 thin, lean Pork cutlets (about 150-170 grams or 5 ounces)
- peppers (black, coarsely crushed)
- 8 slices air-dried ham (thinly sliced)
- Canola oil (for cooking)
- 1 Tbsp honey
- 2 tsps butter
Preparation steps
Rinse potatoes and cook in salted water. Peel and press through a ricer. Stir in egg yolks, sour cream, salt, nutmeg and a little flour. Roll on a floured surface into a log shape and cut into slices. Reshape with floured hands to make uniform.
In a nonstick skillet with plenty of oil, cook potato patties until golden brown.
Keep warm in oven at 120°C (approximately 250°F).
For vegetables, rinse scallions and cut into thin rings. Cut tomatoes into small cubes. Rinse thyme, shake dry, pluck leaves and finely chop. Rinse green beans, trim ends and cook in boiling salted water for about 8 minutes. Drain, rinse and drain again. Heat butter and oil in a pan and saute scallions. Add tomatoes and beans and season with thyme, salt and pepper.
Tenderize pork schnitzels between two pieces of foil. Season with salt and pepper and wrap with ham, securing with toothpicks.
Cook in hot oil on each side for about 2 minutes. Add honey and butter and caramelize meat briefly.
Serve with vegetables and potato patties.
