Potato Cakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 medium potatoes (peeled and finely grated)
- 1 yellow onion (peeled and finely grated)
- 2 eggs
- 2 Tbsps unbleached all-purpose flour
- ½ tsp Baking powder
- ½ tsp salt
- freshly ground Black pepper (to taste)
- vegetable oil (for frying)
Preparation steps
1.
Preheat oven to 200º F (to keep pancakes warm).
2.
Finely grate potatoes and onion; wrap in cheese cloth and squeeze out any excess liquid. Let stand for several minutes and squeeze dry again. Set aside.
3.
In a large bowl, whisk the eggs, flour, baking powder, salt, and pepper together. Mix in the potatoes and onion, stirring to thoroughly incorporate.
4.
In a medium griddle or skillet, heat 2 tablespoons of oil until shimmering. Working in batches, drop heaping tablespoons of potato mixture onto the griddle. Using the back of the spoon, press to flatten. Cook 2 to 3 minutes per side, or until golden brown and crisp. Drain on paper towel lined plates. Repeat until all the remaining potato mixture is gone, adding more oil to the griddle or skillet as needed.
5.
Place cooked pancakes in the oven to keep warm, do not layer. Check seasoning and serve hot.
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