Leek and Potato Cakes with Cottage Cheese and Tomato Dip
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 913 mg | (23 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Leeks
- 500 grams potatoes
- 2 Tbsps Pastry flour
- 1 Tbsp cornstarch
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- 300 grams Cottage cheese
- 1 Tbsp tomato puree
- 3 ripe Tomatoes
- 4 Tbsps vegetable oil
Preparation steps
1.
Rinse and dry leeks, cut white and light green parts sinto thin rings. Grate potatoes finely and mix with leeks, flour, cornstarch and egg. Season with salt, pepper and nutmeg.
2.
Combine cottage cheese with tomato puree and season with salt, pepper and a dash of Tabasco. Rinse and dry tomatoes, quarter and remove seeds, dice finely. Mix half of tomatoes with cottage cheese mixture.
3.
Heat oil in a pan, add few tablespoons of potato mixture and shape into patties, cook for about 5 minutes or until golden brown on both sides. Prepare all cakes in the same manner. Arrange on plates and top with cottage cheese dip, sprinkle with remaining diced tomatoes and serve.
