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Potato and Beetroot Savoury Cake

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Potato and Beetroot Savoury Cake
55
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat3.61 g
Saturated Fat Acids0.57 g
Protein0.45 g
Roughage0.82 g
Sugar added0 g
Calorie55
1 serving contains
Calories55
Protein/g0.45
Fat/g3.61
Saturated fatty acids/g0.57
Carbohydrates/g5.83
Added sugar/g0
Roughage/g0.82
Cholesterol/mg1.93
Vitamin A/mg2.43
Vitamin D/μg0.01
Vitamin E/mg0.22
Vitamin B₁/mg0.02
Vitamin B₂/mg0.01
Niacin/mg0.22
Vitamin B₆/mg0.03
Folate/μg4.05
Pantothenic acid/mg0.05
Biotin/μg0.88
Vitamin B₁₂/μg0.01
Vitamin C/mg2.1
Potassium/mg52.09
Calcium/mg7.21
Magnesium/mg4.52
Iron/mg0.12
Iodine/μg0.25
Zinc/mg0.08

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 servings (20-22 cm springform pan)
1
1
2
4 tablespoons
lemons (juiced)
1 tablespoon
freshly ground peppers
1
Skorpa Roll (cardamon rolls)
To garnish
black Olives
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Preparation steps

Step 1/3
Cut the potatoes, beetroot, peeled onion, apples and gherkin into very small pieces and mix with the mayonnaise, lemon juice, vinegar, salt and pepper. Taste and adjust the seasoning.
Step 2/3
Place the ring of the springform pan on a large plate. Take a little of the beetroot and potato mixture and spread on the plate inside the springform ring. Arrange the Skorpa rolls side by side around the ring, with the rounded sides towards the ring, and fill the middle with the rest of the vegetable mixture.
Step 3/3
To garnish, remove the springform ring, tie a ribbon around the charlotte and decorate with olives and pearl onions.

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