Potato Cake with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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).
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.
To serve, stack potato cakes in alternating layers with vegetables.
