Potato Bundle

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Potato Bundle

Potato Bundle - Crispy flavor packet.

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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
189
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie189 cal.(9 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin K163.3 μg(272 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.2 mg(14 %)
Folate85 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C32 mg(34 %)
Potassium547 mg(14 %)
Calcium153 mg(15 %)
Magnesium56 mg(19 %)
Iron2.6 mg(17 %)
Iodine13 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.7 g
Uric acid40 mg
Cholesterol84 mg
Complete sugar2 g

Ingredients

for
12
Ingredients
1 kilogram starchy potatoes
salt
2 onions
500 grams Spinach
1 Tbsp Canola oil
Nutmeg
peppers
1 pc Mountain cheese (80 grams; such as Gruyere)
150 grams Quark (or cottage cheese)
4 eggs
3 Tbsps Cultured butter (45 grams; room temperature)
100 grams Pastry flour
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
potatoSpinachMountain cheesePumpkin seedsaltonion

Preparation steps

1.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. 

2.

Meanwhile, peel and chop onions. Rinse spinach, spin dry and chop coarsely.

3.

Heat oil in a pan. Saute onion over medium heat until golden. Add spinach and season with freshly grated nutmeg, salt and pepper. Leave to cool. Drain any cooking liquid.

4.

Mix cheese with spinach, quark and 2 eggs and Season with salt and pepper.

5.

Drain and rinse potatoes in cold water, then drain again. Peel potatoes and press through the ricer. Mix potatoes with remaining eggs, 2 tablespoons of butter and flour and season with salt and freshly grated nutmeg. 

6.

Divide potato mixture into 12 equal portions and shape into disks each about 12 cm (approximately 4 3/4 inches) in diameter. Place 1-2 tablespoons of spinach mixture in the middle of each disk. Fold in edges, form into a ball, press slightly flat and put on a baking sheet lined with parchment paper.

7.

Brush surface with remaining butter and sprinkle with pumpkin seeds,  pressing lightly to adhere. Bake in preheated oven at 180°C (approximately 350°F) for 25-35 minutes until golden brown. Serve warm.