Pea Pancakes
Pea Pancakes - Colorful variant of the popular classic
Healthy, because
Even smarter
Nutritional values
Mushrooms give us a lot of provitamin D, which is converted into vitamin D in the body. In particular, this substance is urgently needed for the storage of calcium and phosphorus in the bones. Peas score points with lots of protein and, like all legumes, are therefore a good choice, especially for those who avoid meat and fish.
Leftover herbs make a great addition to homemade herb butter which tastes great not only with grilled food but also with fresh pasta or simply on a slice of bread. By the way, herb butter can also be frozen very well.
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 131.2 μg | (219 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 43.7 μg | (97 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 606 mg | (61 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 ½ bunches parsley
- 3 ½ ozs Peas (frozen)
- salt
- 18 ozs milk (whole)
- 3 eggs
- 12 ozs Whole Grain Spelt Flour
- peppers
- 10 ozs button Mushroom
- 3 Tbsps Canola oil
- 25 ozs Spinach
- ½ bunch mint
- 3 Tbsps Shelled pistachio
- 1 sm handful Cress
- 3 ½ ozs Feta
Kitchen utensils
Preparation steps
For the pea pancake batter, wash the parsley. Cook the peas and parsley for about 5 minutes in boiling salted water, rinse with cold water and mash until dripping wet (add 2-3 tablespoons of water if necessary). Mix with milk, eggs and flour, season with salt and pepper and let swell for about 15 minutes.
In the meantime, clean the mushrooms and cut them into smaller pieces. Heat 1 tablespoon of oil in a frying pan. Sauté mushrooms in it over medium heat for 5 minutes. Meanwhile, wash spinach and spin dry. Add to mushrooms and continue to sauté for 3-4 minutes until combined. Season with salt and pepper.
In another pan, heat remaining oil. From the batter, fry 8 small pea pancakes in 5 minutes over medium heat on both sides.
Wash mint, shake dry and chop. Chop pistachios and cut cress from the bed. Spread mushrooms and spinach on the pea pancakes, sprinkle with mint, cress and pistachios. Crumble feta and spread over the top.
