Low Fat Tarragon Potato Cakes

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Low Fat Tarragon Potato Cakes
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Health Score:
Health Score
2,5 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
1591
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,591 kcal(76 %)
Protein7.25 g(7 %)
Fat168 g(145 %)
Carbohydrates35.87 g(24 %)
Sugar added0 g(0 %)
Roughage4.18 g(14 %)
Vitamin A0.02 mg(3 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.55 mg(21 %)
Vitamin B₆0.29 mg(21 %)
Folate34.26 μg(11 %)
Pantothenic acid0.03 mg(1 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C36.6 mg(39 %)
Potassium1,033 mg(26 %)
Calcium39.67 mg(4 %)
Magnesium35.07 mg(12 %)
Iron1.51 mg(10 %)
Iodine9.19 μg(5 %)
Zinc0.42 mg(5 %)
Saturated fatty acids22.32 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
2
Ingredients
14 ounces
waxy potatoes (left whole)
1
shallot (thinly sliced)
1 tablespoon
french Tarragon (roughly chopped)
1 teaspoon
1
large egg white
24 sprays
How healthy are the main ingredients?
shallot
Product recommendation
Top tip: Serve each portion with 20 g of rocket and a squeeze of lemon for just 3 extra calories.

Preparation steps

1.
Cook the unpeeled potatoes in boiling water for 18 minutes or until a skewer slides in easily. Drain well, then leave to cool completely before peeling.
2.
Coarsely grate the potatoes and mix with the shallot and tarragon. Whisk the mustard into the egg white and season with salt and pepper, then stir it into the potatoes.
3.
Shape the mixture into 6 flat patties then chill for 30 minutes.
4.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Line a baking tray with a non-stick baking mat. Carefully transfer the rostis to the tray and spray the top of each one with 4 sprays of oil.
5.
Bake the rostis for 25 minutes or until golden brown.
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