Potato-Carrot Pancake with Gorgonzola
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes
- 300 grams carrots
- 1 onion
- 2 tsps chopped fresh thyme
- salt
- freshly ground peppers
- 3 Tbsps clarified butter
- 200 grams Gorgonzola
- thyme (for garnish)
Preparation steps
1.
Peel and coarsely grate the carrots and the potatoes into a bowl. Peel the onion, finely grate and add to the carrot-potato mixture. Stir in the thyme, season with salt and pepper and mix well.
2.
Heat the clarified butter in a large skillet. Add the potato mixture to the pan, press to flatten and cook over low heat until golden brown, about 10 minutes. Raise the heat to high and cook 5 minutes. Flip the vegetable cake over and saute until the underside is cooked through, about 5 minutes. Crumble the Gorgonzola over the vegetable cake and serve garnished with thyme.
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