Potato Meatball Fritters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram floury potatoes
- salt
- 2 eggs
- Nutmeg
- 100 grams Pastry flour
- 1 shallot
- 1 Tomato
- 1 red chili pepper
- 50 grams Smoked bacon
- 1 Tbsp olive oil
- freshly ground peppers
- 2 Tbsps breadcrumbs
- 250 grams Ground meat (pork)
- 120 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
Rinse potatoes and boil in salted water for about 30 minutes until done. Drain, peel, allow to evaporate and press through a potato ricer. Add eggs, salt and nutmeg and mix with as much flour to make a smooth, well malleable dough.
Peel shallot and finely chop. Blanch tomato in boiling water, plunge into ice water, peel, quarter, core and dice finely. Rinse chili pepper, cut in half, remove seeds and ribs and finely chop. Dice the bacon finely and sauté briefly with shallots and chili peppers in hot oil. Add with tomato and breadcrumbs into meat mixture. Season with salt and pepper and knead. From the mixture form into 16 small balls.
Divide potato mixture into 16 small portions and press flat. Onto each set a meatball in the center, wrap in the potato dough and form back into a ball. Roll in breadcrumbs and fry until golden brown in hot oil for about 8-10 minutes. Drain on kitchen paper and serve.
