Mixed Veggie Cakes

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Mixed Veggie Cakes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
113
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie113 kcal(5 %)
Protein4.66 g(5 %)
Fat0.25 g(0 %)
Carbohydrates27.36 g(18 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A684.86 mg(85,608 %)
Vitamin D0 μg(0 %)
Vitamin E0.07 mg(1 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.24 mg(17 %)
Folate36.04 μg(12 %)
Pantothenic acid0.11 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.52 mg(42 %)
Potassium680.05 mg(17 %)
Calcium38.49 mg(4 %)
Magnesium29.21 mg(10 %)
Iron1.15 mg(8 %)
Zinc0.42 mg(5 %)
Saturated fatty acids0.05 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 cups waxy potatoes (peeled and grated)
2 carrots (peeled and grated)
1 zucchini (grated)
1 tablespoon Chickpea flour
ground Nutmeg
vegetable oil (for frying)
1 lemon (cut into wedges)
Arugula (to garnish)
How healthy are the main ingredients?
potatocarrotzucchiniNutmeglemonArugula

Preparation steps

1.
Mix together the potatoes, carrots, courgettes and chickpea flour. Season with salt and nutmeg.
2.
Heat the oil in a pan and fry small flat fritters of the mixture for approx. 6 minutes on each side.
3.
Arrange the fritters on plates, garnished with rocket and serve with lemon wedges.