Herbed Potato Pancakes
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes (large, starchy)
- 1 onion
- 1 Tbsp Chives (finely chopped)
- 1 Tbsp parsley (finely chopped)
- 1 Tbsp Cress (finely chopped)
- 1 Tbsp Chervil (finely chopped)
- 1 Tbsp Borage (finely chopped)
- 1 Tbsp Sorrel (finely chopped)
- 1 Tbsp Salad burnet (finely chopped)
- 1 Tbsp Basil (finely chopped)
- 1 Tbsp Dill (finely chopped)
- 1 Tbsp Tarragon (finely chopped)
- 1 Tbsp Lemon balm (finely chopped)
- 1 Tbsp Lovage (finely chopped)
- 2 eggs
- salt
- freshly ground peppers
- clarified butter (for frying)
Preparation steps
1.
Peel the potatoes, rinse and grate. Squeeze the potato mixture slightly to remove some of the liquid. Peel the onion and finely chop. Mix the onion, herbs and eggs with the potatoes and season with salt and pepper.
2.
Heat some butter in a pan and drop in spoonfuls of the potato batter. Flatten slightly and cook until golden brown on both sides. Drain on paper towels and keep warm in the oven until ready to serve.
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