Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,274 mg | (32 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 1 onion
- 100 grams good streaky Smoked bacon
- 2 Tbsps clarified butter
- 150 grams Pastry flour
- 275 milliliters milk
- 3 eggs
- ½ tsp dried marjoram
- 1 Tbsp freshly chopped parsley
- salt
- peppers
- Nutmeg
Preparation steps
Wash the potatoes, peel and cut into thin columns. Rinse in a colander and pat dry. Peel and finely chop the onion. Cut the bacon into small cubes. Sauté together with the onions in 1 tablespoon hot butter for 2-3 minutes in a nonstick pan. Add the potatoes cook for 10 minutes, turning occasionally, until golden brown. Remove from the pan.
For the dough, mix the flour with the milk until smooth and mix in the eggs. Add the herbs and season with salt, pepper and nutmeg.
Add some butter into the hot pan and add 1/4 of the potatoes. Add 1/4 of the dough and cook 3-4 minutes until golden brown. Carefully turn and cook 2-3 minutes on the other side until golden brown. Cook the other three potato pancakes in this same way, keeping them warm in the oven at 80°C (approximately 180°F). Serve immediately.
