Potato Cakes with Feta and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 72.7 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Rinse, peel and coarsely chop the potatoes. Peel and dice the onion. Place the potatoes, onions, milk and bay leaf together in a saucepan, add 1 teaspoon of salt, cover and simmer for 25 minutes. Remove the bay leaf and mash the potatoes with a fork or masher.
Crush or crumble the feta. Blanch the tomatoes in hot water, peel, cut into quarters, remove cores and dice finely. Beat the egg, then combine with the tomatoes, feta and mashed potatoes. Slowly stir in the flour until the dough begins to bind, then stir in the thyme and season with salt and pepper.
Heat the oil in a nonstick skillet over medium heat. Divide the dough into balls and press flat. Fry them in the pan on each side for 2-3 minutes until golden brown. Keep the finished pancakes warm in the oven at 80°C (approximately 175°F).
Serve garnished with lettuce leaves.
