Vegetarian Delicacy

Potato Herb Cakes with Paprika Vegetables

4.714285
Average: 4.7 (7 votes)
(7 votes)
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!

share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
328
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie328 cal.(16 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.6 mg(55 %)
Vitamin K40.2 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.8 mg(57 %)
Folate128 μg(43 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C227 mg(239 %)
Potassium962 mg(24 %)
Calcium56 mg(6 %)
Magnesium83 mg(28 %)
Iron3.9 mg(26 %)
Iodine9 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids2 g
Uric acid55 mg
Cholesterol50 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoCottage cheesePine nutsBasilolive oilparsley

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.