Potato Cake with Spring Vegetables

0
Average: 0 (0 votes)
(0 votes)
Potato Cake with Spring Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
378
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie378 cal.(18 %)
Protein16 g(16 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K30.8 μg(51 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate129 μg(43 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48 mg(51 %)
Potassium1,388 mg(35 %)
Calcium116 mg(12 %)
Magnesium122 mg(41 %)
Iron5.5 mg(37 %)
Iodine8 μg(4 %)
Zinc2.2 mg(28 %)
Saturated fatty acids8.5 g
Uric acid203 mg
Cholesterol35 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
150 grams young, green Beans
200 grams Snow peas
200 grams thick, green Shelled fava bean
1 mild yellow onion
400 grams waxy potatoes
salt
peppers
clarified butter (for frying)
1 Tbsp butter
2 Tbsps coarsely chopped parsley
1 tsp lemon juice
How healthy are the main ingredients?
potatoSnow peaparsleysalt

Preparation steps

1.

Rinse beans and snow peas and blanch for 3-4 minutes in boiling, salted water. Remove from water and rinse in cold water, drain and cut into pieces. Rinse young beans and blanch for 1-2 minutes. Remove from water and rinse in cold water, drain  Peel onion and cut into strips.

2.

Rinse potatoes, drain and pat dry and peel and coarsely grate. Press out water and collect starch. Season potatoes with salt and pepper. and divide into about 12 small mounds and fry in hot butter and press slightly flat. Fry until golden brown for about 2-3 minutes on each side. Drain on paper towel and keep warm in oven at about 80°C (approximately 175°F). 

3.

Sauté onion in butter briefly and add beans and peas and toss to coat with butter. Add parsley and season with salt, lemon juice and pepper.

4.

To serve, stack potato cakes in alternating layers with vegetables.