Potato and Carrot Pancakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 70°C (approximately 150°F). Finely grate the potatoes and carrots. and set a small amount of carrots aside. Mix the potatoes and the rest of the carrots with the eggs and flour and season well with salt, pepper and nutmeg.
2.
Heat a little butter in a large pan and fry 1-2 tablespoons of the batter at a time for 3-4 minutes on each side until golden brown. Keep the finished cakes warm in the preheated oven.
3.
Fry the remaining carrots in a little butter with chopped parsley, salt and pepper. Serve the cakes topped with the carrots and parsley on warmed plates, with herbed cheese if desired.
