Potato Cakes with Berries
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups potatoes (peeled and quartered)
- salt (to taste)
- 3 Tbsps all-purpose flour
- 1 tsp Baking powder
- ½ cup milk
- 6 eggs
- 1 tsp sugar
- 1 pinch ground Nutmeg
- 4 Tbsps butter (for cooking)
- fresh Raspberries (to garnish)
- powdered sugar (to dust)
- Maple syrup (to serve)
Preparation steps
1.
Cook potatoes in salted, boiling water for about 25 minutes. Drain and while potatoes are still hot, press through a potato ricer into a bowl.
2.
Sift flour and baking powder over riced potatoes. Whisk milk and eggs together and season with a pinch of salt, sugar and nutmeg. Pour milk and egg mixture over potato mixture and stir to thoroughly mix. Allow dough to rest for about 15 minutes; stir until smooth.
3.
Preheat oven to 200º F. (To keep finished pancakes warm).
4.
In a large nonstick pan, melt about 2 tablespoons butter. Working in batches, pour about 3 tablespoons of batter per pancake into the hot pan. Cook over medium heat until both sides are golden brown and the middle is cooked through. Keep finished pancakes warm in the oven.
5.
Repeat the cooking process until all the batter is gone. Serve the pancakes on individual plates, garnished with raspberries. Dust with confectioners' sugar and serve with maple syrup.
