Potato and Carrot Fritters
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams potatoes
- 2 carrots
- 1 onion
- 1 bunch parsley
- 2 eggs
- 4 Tbsps Pastry flour
- 1 tsp salt
- Black pepper
- clarified butter (for cooking)
Preparation steps
1.
Rinse the potatoes, peel and coarsely grate. Place in a colander and let drain. Pat dry between several layers of paper towels. Rinse the carrots, peel, finely grate and pat dry.
2.
Peel the onion and cut into small cubes. Rinse the parsley, shake dry and chop the leaves finely. Mix the onion and parsley in a bowl. Add the eggs, flour, potatoes and carrots and mix to combine. Season with salt and pepper. Preheat the oven to 80°C (approximately 175°F).
3.
In a large nonstick skillet, melt a little butter, add 2-3 tablespoonfuls of potato mixture and flatten slightly. Cook until crispy and golden brown on both sides, about 7 minutes. Remove and keep warm in the oven. Repeat with the remaining batter.
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