Potato and Parsnip Fritters
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
When choosing flour, it is best to use wholemeal flour, for example spelt or wheat. In addition to pure starch, it also contains valuable ingredients such as minerals, fibre and vitamins.
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 500 grams Parsnips
- 30 grams cornstarch
- 1 egg
- 100 grams Pastry flour
- Iodized salt
- freshly ground peppers
- Nutmeg
- 2 sprigs parsley
- 3 Tbsps Canola oil (for sautéing)
Preparation steps
Peel the potatoes, coarsely grate, and squeeze excess liquid. Peel the parsnip, coarse grate, and add to the potato. Stir in the cornstarch, egg, and flour. Season with salt, pepper and nutmeg. Rinse the parsley, shake dry, pluck off the leaves, chop finely and mix with the potato mixture.
Heat the oil in a pan, add 1 tablespoon of the potato mixture to the pan and press flat. Sauté for 3 to 5 minutes until golden brown on each side. Remove from pan and let drain on paper towels. Continue with remaining batter. Serve immediately.
