Potato Croquettes with Ham
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
707
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 369 mg | (37 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram potatoes (starchy)
- 2 egg yolks
- 100 grams grated Parmesan
- 50 grams butter
- 1 tsp spicy Mustard
- 2 Tbsps scallions
- 50 grams raw ham
- salt
- peppers
- Nutmeg (ground)
- In addition
- 1 egg
- 6 Tbsps Pastry flour
- 8 Tbsps breadcrumbs
- vegetable oil (for cooking)
- Pastry flour (for work surface)
Preparation steps
1.
Peel potatoes and simmer in salted water for about 30 minutes or until tender. Drain and press through a potato ricer and let evaporate. Mix with egg yolks and butter, season with salt and pepper. Add Parmesan, nutmeg, mustard, chives and finely chopped ham. If the mixture is too soft, aff a little flour.
2.
With floured hands, shape into walnut-sized balls. Coat balls with flour, dip in beaten egg and coat with breadcrumbs. Heat oil in a pan and cook croquettes for 4-5 minutes, few at a time, until golden brown. Drain on paper towels and serve.
