Potato and Celery Pancakes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dip
- 100 grams sour Apple
- 250 grams Whipped cream
- 1 scallion
- salt
- 1 pinch sugar
- white peppers
- 1 tsp olive oil
- 1 splash lemon juice
- For the pancakes
- 300 grams Celery root
- 300 grams waxy potatoes
- 1 tsp lemon juice
- 3 eggs
- 2 Tbsps Pastry flour
- salt
- 1 pinch freshly ground Nutmeg
- 50 grams clarified butter
Preparation steps
1.
For the dip: Peel, quarter, core and finely grate apples. Combine apples and cream. Rinse and slice scallions. Add scallions to apple cream and season with salt, sugar, white pepper, olive oil and lemon juice.
2.
Rinse, peel and finely grate celery and potatoes. Combine with lemon juice, eggs and flour and season with salt and ground nutmeg.
3.
Heat 1 tablespoon butter in a pan. Add some of the potato mixture, flatten, and cook on both sides until golden brown, about 2-3 minutes. Remove, drain on paper towels and keep warm. Repeat until all potato mixture is cooked, add more butter if needed.
4.
Serve potato cakes with dip.
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