Potato Cakes with Salmon and Chive Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 1 small onion
- 2 eggs
- 4 Tbsps Pastry flour
- 1 pinch salt
- freshly ground peppers
- Nutmeg (freshly grated)
- vegetable oil (for frying)
- 250 grams Yogurt (0.1% fat)
- 1 Tbsp Crème fraiche
- 2 Tbsps scallions
- 300 grams Smoked salmon
Preparation steps
Preheat oven to 80°C (approximately 175°F). Scrub, rinse, drain, peel and coarsely grate potatoes and drain in a colander and press out excess liquid and allow to drain briefly. Place colander over a bowl and collect liquid and let stand briefly until starch settles. Drain liquid and discard and mix remaining starch with grated potatoes. Peel onion and grate, drain and press out excess liquid.
Mix eggs, flour, onion and potatoes and season with salt, pepper and nutmeg. Heat 4 tablespoons oil in a pan and place mounds of potato mixture, each about 1 tablespoon, into hot oil and fry. Flatten potato cake and cook on both sides until crispy for about 4-5 minutes.
Add more oil, as needed. Drain finished potato cakes on paper towels and keep warm in oven. Repeat steps to cook remaining potato mixture. Mix yogurt, crème fraiche, and chives and season with salt and pepper. Cut salmon slices into quarters or halves. Top potato pancakes with 1 tablespoon of chive cream and 1 slice of salmon. Serve immediately.
