Polenta Pancakes with Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
In a small saucepan, boil 250 ml of salted water (approximately 1 cup) and pour in the polenta. Stir well and simmer over very low heat for about 15 minutes. Leave to swell and then allow to cool slightly.
Rinse and trim the zucchini and cut into very thin slices. Season with salt and pepper and mix in 2 tablespoons of lemon juice and 2 tablespoons of olive oil. Leave to marinate.
For the polenta pancakes, dice the dried tomatoes finely and mix with 2 tablespoons of the tomato oil, the parsley, the Parmesan and the egg. Mix everything into the polenta. Season with salt, pepper and the remaining lemon juice.
Form 6 small pancakes from the polenta mixture and fry on both sides in some olive oil for 4 - 5 minutes.
Serve with the marinated zucchini.
