Potato and Shrimp Pancakes with Cucumber Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 kcal | (19 %) | ||
| Protein | 20.62 g | (21 %) | ||
| Fat | 27.38 g | (24 %) | ||
| Carbohydrates | 25.23 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.48 g | (8 %) |
| Vitamin A | 242.84 mg | (30,355 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25.33 μg | (8 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 2.37 μg | (5 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 32.43 mg | (34 %) | ||
| Potassium | 846.31 mg | (21 %) | ||
| Calcium | 173.31 mg | (17 %) | ||
| Magnesium | 37.92 mg | (13 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 6.54 μg | (3 %) | ||
| Zinc | 1.04 mg | (13 %) | ||
| Saturated fatty acids | 9.88 g | |||
| Cholesterol | 164.82 mg |
Ingredients
- Ingredients
- ½ Cucumber
- 150 grams Greek Yogurt (0.1% fat)
- 150 grams Double cream cheese (60-75% fat)
- salt
- freshly ground peppers
- 1 Tbsp Lime juice
- 150 grams cooked shrimp
- 400 grams starchy potatoes
- ½ red Bell pepper
- 1 Dill
- 2 tsps Pastry flour
- 1 egg yolk
- 4 Tbsps sunflower oil
Preparation steps
Rinse the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Cut the flesh into chunks and puree in blender. In a bowl, mix the cucumber with the yogurt, cream cheese and lime juice and season with salt and pepper.
Drain the shrimp in a colander and finely chop or mash coarsely with a hand blender. Peel the potatoes and finely grate. Rinse the pepper, remove the seeds and white ribs and finely dice. Rinse the dill, shake dry and chop the leaves.
Squeeze the shredded potatoes and drain the excess fluid. In a bowl, stir together the potatoes, shrimp diced pepper, dill, flour and egg yolk.
Heat the oil in a large skillet. Drop the potato mixture by large spoonfuls into the pan, flatten slightly and cook over medium heat until golden brown on both sides and cooked through, 5-7 minutes. Drain on paper towels and serve with the cucumber dip.
