Potato and Carrot Patties
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
427
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 400 grams carrots
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 4 Tbsps ground Hazelnuts
- 2 Tbsps finely chopped parsley
- 300 grams Yogurt (0.1% fat)
- clarified butter (for baking)
- parsley (for garnish)
Preparation steps
1.
For the patties, grate the potatoes and carrots coarsely. Mix with the eggs and flour and season well with salt and pepper.
2.
For the sauce, toast the nuts in a dry skillet until fragrant. Transfer to a plate and allow to cool. Mix the nuts and parsley with the yogurt and season with salt and pepper.
3.
Heat some butter in a large pan and place about 1 tablespoon of potato mixture on top. Flatten it slightly and fry on each side for 3 - 4 minutes until golden brown. Keep warm in the oven at 70°C (approximately 150ºF) while cooking the remaining patties.
4.
Serve on a plate with a helping of yogurt sauce and garnished with parsley leaves
