Mashed Potato Pancakes
Healthy, because
Even smarter
Nutritional values
The culinary dream duo has more to offer than just taste: Potatoes provide cell-protecting vitamin C and considerable amounts of nerve-strengthening B vitamins. In addition, the tubers are a good source of potassium and are easily digestible. Mushrooms are super suppliers of vitamin D and can contribute to the supply. This is because under certain circumstances the body's own vitamin D production is not sufficient. The fat-soluble vitamin promotes calcium absorption from the intestines and strengthens our bones.
Potatoes are divided into three different categories according to their starch content: waxy, mainly waxy and floury. Floury potatoes decompose quickly during cooking due to their high starch content. This characteristic makes them the ideal potato for fried foods, purees, gnocchi, potato noodles, dumplings and co.! They taste great as a side dish with meat, fish or vegetables and can top colorful raw vegetable salads.
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 108 mg |
Ingredients
- Ingredients
- 22 ozs potatoes (Russet)
- 8 ozs button Mushroom
- 1 onion
- 6 Tbsps clarified butter
- 1 Tbsp finely chopped parsley
- salt
- peppers (freshly ground)
- 1 egg (large)
- 4 ozs Sour cream
- 1 ¾ ozs Semolina flour
- 3 ½ ozs Pastry flour
- Nutmeg
- Semolina flour (for working)
Preparation steps
Rinse the potatoes and steam them for about 30 minutes.
Trim the mushrooms and cut into slices. Peel and finely chop the onion. Sweat in some butter until translucent. Add the mushrooms and fry until the liquid evaporates. Remove from the heat, add the parsley and season with salt and pepper.
Peel the potatoes, let the water evaporate and press through a potato ricer. Mix with the egg, the well-drained sour cream, the semolina flour and the flour and bring together to form a moldable dough. Vary the quantity of flour if necessary. Season with salt and nutmeg.
Place on a floured work surface and form into a roll. Cut 16-24 slices and shape each one into an oval.
In the center of half of the pieces, spoon on some filling and place a second piece of dough on top. Press well to seal the edges.
Fry in the remaining butter on each side for 4-5 minutes until golden brown.
Serve hot.
