Meat and Potato Pancakes
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
14304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 14,304 cal. | (681 %) | ||
| Protein | 394 g | (402 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 2,956 g | (1,971 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 232.2 g | (774 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 407.4 μg | (679 %) | ||
| Vitamin B₁ | 15.1 mg | (1,510 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 334.7 mg | (2,789 %) | ||
| Vitamin B₆ | 31.2 mg | (2,229 %) | ||
| Folate | 2,881 μg | (960 %) | ||
| Pantothenic acid | 76.6 mg | (1,277 %) | ||
| Biotin | 95.3 μg | (212 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 3,525 mg | (3,711 %) | ||
| Potassium | 71,983 mg | (1,800 %) | ||
| Calcium | 1,749 mg | (175 %) | ||
| Magnesium | 4,163 mg | (1,388 %) | ||
| Iron | 170.8 mg | (1,139 %) | ||
| Iodine | 658 μg | (329 %) | ||
| Zinc | 84.4 mg | (1,055 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 3,110 mg | |||
| Cholesterol | 440 mg | |||
| Complete sugar | 133 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Ground meat
- 200 grams Veal sausage
- 2 eggs
- 50 grams breadcrumbs
- 1 bunch parsley
- 750 potatoes
- 3 egg yolks
- 100 grams Pastry flour
- 2 Tbsps clarified butter
- salt
- peppers
Preparation steps
1.
Combine the ground meat, eggs and breadcrumbs. Rinse the parsley, pluck the leaves and chop finely. Mix into the ground meat mixture and season with salt and pepper.
2.
Scrub the potatoes thoroughly, cook in boiling salted water until fork-tender, around 15-20 minutes, let cool slightly, peel and then press through a potato ricer. Knead the egg yolks and flour into the potatoes and season with salt and pepper. For the meat mixture into a roll, wrap the potato mixture around it, wrap in plastic wrap and chill for 1 hour in the refrigerator.
3.
Cut into 1/4-inch thick slices, roll in flour and sauté in clarified butter until golden brown on both sides. Season with salt and pepper.
