Potato Cakes and Feta
A low-calorie main course that covers the vitamin C requirement thanks to peppers and potatoes in one serving. The water-soluble vitamin is involved in regulating the oxygen supply to the cells and is needed for collagen production, keeping skin and gums healthy. In addition, olive oil provides the monounsaturated fatty acids that are good for our heart.
Instead of wine you can use more vegetable stock. And if the sheep's cheese is too salty for you: put it in a bowl of water for a few hours to reduce the salt content.
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 70 mg |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 3 mixed Bell pepper (about 500 grams)
- 3 Tbsps olive oil
- salt
- peppers
- 100 milliliters white wine (or pear juice)
- 150 milliliters Vegetable broth
- 400 grams Canned tomatoes (drained)
- 3 mealy potatoes (about 250 grams)
- 2 waxy potatoes (about 100 grams)
- Nutmeg
- 1 egg
- 2 Tbsps Pastry flour
- 100 grams Feta
- 2 stalks oregano
Preparation steps
Peel 1 onion and the garlic and finely chop.
Rinse bell peppers, wipe dry, cut into quarters and remove seeds.
Heat half the oil in a roasting pan. Sauté chopped onion and garlic over medium heat until translucent, 3-4 minutes. Add bell peppers and sauté until softened, 3-4 minutes.
Season with salt and pepper and pour in white wine.
Add vegetable broth and tomatoes, cover and simmer until vegetables are tender, about 15 minutes.
Peel remaining onion and finely grate..
Peel potatoes and coarsely grate.
Put the potatoes in a clean kitchen towel and lightly squeeze to remove excess liquid. Place potatoes in a bowl with the grated onion, season with salt, pepper and freshly grated nutmeg and stir to combine.
Add egg to the potato mixture and stir to combine. Add flour and thoroughly combine. Let the mixture rest for 5 minutes.
Heat the remaining oil in a pan. Divide the potato mixture into 4 portions and shape into cakes. Fry until golden brown, about 3 minutes on each side. Place potato cakes on the tomato mixture and crumble the feta over cakes. Rinse oregano, shake dry and pluck leaves. Garnish with oregano and serve.