Potato-beet Pancake with Creamy Camembert
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(0 votes)
Health Score:
84 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the potato-beet pancakes
- 400 grams small waxy potatoes
- Salt and freshly ground pepper
- 200 grams Beets
- 1 onion
- 1 egg
- 4 tsps Pastry flour
- clarified butter
- For the creamy Camembert
- 250 grams Camembert
- 100 grams softtened butter
- 2 tsps grated Horseradish
- Salt and freshly ground pepper
- lemon juice (for sprinkling)
- Dill (for garnish)
Preparation steps
1.
For the potato-beet pancakes, rinse the potatoes and cook for 15 minutes in boiling salted water. Drain, allow to cool briefly, peel and cut into slices.
2.
Peel beets and coarsely grate. Peel onion and grate. Mix potatoes, beets, onion, egg and flour in a bowl. Season with salt and pepper. Melt some butter in a nonstick pan. Cook potato mixture in batches until crisp. Drain on paper towels.
3.
For the creamy Camembert, trim the rind from the Camembert. Mix Camembert with butter and horseradish until smooth. Season with salt, pepper and lemon juice. Spoon into a pastry bag fitted with a star tip and pipe on each potato-beet pancake. Garnish with dill sprigs.
