Potato Cakes with Salmon
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
918
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,649 mg | (41 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 6 floury potatoes
- 2 eggs
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Dill
- salt
- freshly ground peppers
- 200 grams breadcrumbs
- milk
- 200 grams Crème fraiche
- 1 Tbsp chopped Chives
- 200 grams Smoked salmon
- 250 grams green Asparagus
- 8 Cherry tomatoes
- ½ Cucumber
- vegetable oil
Preparation steps
1.
Cook and peel potatoes. Press through a ricer. As soon as potatoes are cooled, combine with eggs, parsley, dill and 100 ml (approximately 0.5 cup) of milk. Season with salt and pepper. If potato mixture is too thick, add more milk. Form pancakes with wet hands and coat with breadcrumbs. Heat 6 tablespoons of oil in a pan and brown potato cakes on both sides.
2.
Rinse asparagus and blanch in boiling salted water for 8-10 minutes.
3.
Combine creme fraiche with chives, season with salt and pepper. Rinse cucumber, cut into quarters lengthwise and slice. Rinse and halve tomatoes.
4.
Arrange potato cakes on plates, top with dollops of creme fraiche and salmon, asparagus, tomatoes and cucumber. Top with salmon caviar and coarse mustard. Serve.
