Potato Cakes with Peppers and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,263 mg | (32 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the potato cakes
- 1 kilogram predominantly waxy potatoes
- salt
- 1 onion
- 3 Tbsps Pastry flour
- freshly ground peppers
- 2 Tbsps olive oil
- For the topping
- 1 Red Bell pepper
- 150 grams Chorizo
- 40 grams grated Emmentaler cheese
- 40 grams grated Gruyere
- salt
- freshly ground peppers
- 3 Tbsps scallions
Preparation steps
For the potato cakes: Rinse the potatoes and cook about 20 minutes in salted water until not-quite-tender. Drain, let cool, peel and grate finely. Peel the onion, chop finely and mix with the potatoes. Mix in the flour and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Spread the potato mixture into flat, round cakes of about 25 cm diameter (approximately 10 inches) and press down firmly. Brush with oil and bake for about 10 minutes.
For the topping: Rinse the peppers, remove the seeds and cut into wide strips. Cut the sausage into thick slices, about 1 cm (approximately 1/3 inch). Remove the potato cakes, cover with the peppers and sausage, sprinkle with cheese and bake for another 15 minutes.
Remove from the oven, season with salt and pepper and serve sprinkled with chives.
