Potato Herb Cakes with Paprika Vegetables
Potato Herb Cakes with Paprika Vegetables - Crispy pancakes with a crunchy vegetable garnish - they just taste good every time!
Healthy, because
Even smarter
Nutritional values
Bell peppers are a real vitamin C bomb and contain vitamin A, which is important for the eyes. The fiber from potatoes, vegetables and wholemeal flour provide a long-lasting feeling of satiety.
For calorie-savers: Instead of the pesto, a lean herb curd is also perfect.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 18 ozs floury potatoes
- salt
- 1 handful Basil
- ¾ oz Pine nuts (1 heaped tbsp.)
- 2 garlic cloves
- 1 ½ ozs parsley (1 bunch)
- 1 tsp Organic lemon zest
- 1 Tbsp lemon juice
- 10 Tbsps Vegetable broth
- 2 Tbsps olive oil
- peppers
- 2 ozs low fat Cottage cheese
- 1 egg
- 3 ozs Whole Grain Spelt Flour
- Nutmeg
- 22 ozs Bell pepper (4 peppers; red, yellow, orange)
- 2 Tbsps Canola oil
- 2 sprigs thyme
Preparation steps
Boil potatoes in salted water for about 20 minutes. Meanwhile, wash basil, shake dry and pluck leaves. For the pesto, toast pine nuts in a pan over medium heat without fat. Peel and chop garlic. Wash parsley, shake dry, chop and finely puree with garlic and pine nuts. Mix in lemon zest, juice, 4-6 tablespoons broth and oil, season with salt and pepper.
Drain the potatoes and let them steam for 2 minutes. Then peel and press through the potato ricer. Knead potatoes, cottage cheese, egg, flour, basil, salt, pepper and 1 pinch of freshly grated nutmeg into a dough.
Halve, seed, wash and dice the peppers. Heat 1 tablespoon oil in a frying pan. Sauté peppers for about 3 minutes over medium heat, add remaining stock and steam for 5 minutes. Wash thyme, shake dry and pluck leaves. Season vegetables with salt and thyme.
Heat remaining oil in a frying pan. Pour in 2 tablespoons of potato mixture, flatten and fry on both sides for 2 minutes each over medium heat. In this way, gradually use up the batter. Serve the cakes with vegetables and pesto.
