Potato Bundle
Potato Bundle - Crispy flavor packet.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 163.3 μg | (272 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 547 mg | (14 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Meanwhile, peel and chop onions. Rinse spinach, spin dry and chop coarsely.
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.
Mix cheese with spinach, quark and 2 eggs and Season with salt and pepper.
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.
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.
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.
