Potato Cakes with Blackberry Compote

0
Average: 0 (0 votes)
(0 votes)
Potato Cakes with Blackberry Compote
share Share
print
bookmark_border Copy URL
Health Score:
56 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein12 g(12 %)
Fat21 g(18 %)
Carbohydrates60 g(40 %)
Sugar added15 g(60 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.6 mg(63 %)
Vitamin K5.1 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate80 μg(27 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C47 mg(49 %)
Potassium807 mg(20 %)
Calcium111 mg(11 %)
Magnesium74 mg(25 %)
Iron3 mg(20 %)
Iodine9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids6.7 g
Uric acid46 mg
Cholesterol76 mg
Complete sugar21 g

Ingredients

for
4
for the blackberry compote
4 Tbsps Raspberry syrup
80 milliliters water
1 tsp cornstarch
500 grams Blackberry
for the potato cakes
500 grams floury potatoes
150 grams Quark
60 grams Pastry flour
1 medium egg
40 grams sugar
1 packet Vanilla sugar
1 tsp cinnamon
4 Tbsps vegetable oil
2 Tbsps butter
Lemon balm (for garnish)
How healthy are the main ingredients?
Blackberrypotatosugareggcinnamon

Preparation steps

1.

For the blackberry compote: Combine the raspberry syrup and 60 ml of water in a saucepan and bring to a boil. Mix the cornstarch with a bit of water until smooth and stir into the syrup mixture. Add the blackberries, simmer for 1 minute, remove from heat and let cool.

2.

For the potato cakes: Boil the potatoes in salted water for 20-25 minutes, until tender. Drain well and allow to cool slightly. Peel the potatoes and press through a potato ricer.

3.

Combine the riced potatoes with the quark, flour, egg, sugar, vanilla sugar and cinnamon. Mix until a smooth dough is formed. 

4.

Using lightly floured hands, form the dough into small patties, about 6 cm (approximately 2 inches) in diameter. Heat the vegetable oil and butter in a large pan and cook the patties until golden brown on each side. Transfer to plates, garnish with lemon balm and serve with the blackberry compote.