Potato Cakes with Creamed Spinach and Nettles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 109.2 μg | (182 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the creamed spinach
- 2 handfuls Stinging nettle
- 2 handfuls baby Spinach
- 2 shallots
- 2 Tbsps butter
- 1 splash Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- For the potato cakes
- 600 grams starchy potatoes
- 1 onion
- 80 grams Bacon
- 3 Tbsps clarified butter
- 3 sprigs parsley
- 20 grams Chives
- 1 egg
- 80 grams Pastry flour
- salt
- Nutmeg
Preparation steps
For the potato cakes: Rinse the potatoes and steam for about 30 minutes, until tender. Allow to cool slightly, then peel and press through a potato ricer. Peel and finely chop the onion. Dice the bacon and sauté with the onion in 1 tablespoon of clarified until crisp. Remove from heat and allow to cool.
Rinse the parsley and chives, pat dry, remove the leaves and chop finely. Mix together the riced potatoes, egg, sauteed onions and bacon and enough flour to form a thick, moldable dough. Season with salt and nutmeg and form into a 5 cm (approximately 2 inch) diameter log.
Rinse the nettle leaves and spinach, pat dry and coarsely chop. Peel and dice the shallots. drain well and chop coarsely.
Cut the potato roll into 1 cm (approximately 1/2 inch) thick slices and cook in the remaining butter for about 4-5 minutes per side, until golden brown.
For the creamed spinach: Sauté the shallots in butter until translucent. Add the nettles and spinach and mix well. Stir in the heavy cream and season with salt, pepper and nutmeg. Cook until most of the cream has evaporated. Transfer to plates, top with the potato cakes, and garnish with chopped parsley and chives.
