Potato Pancakes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram starchy potatoes
- 3 eggs
- 60 grams Pastry flour
- salt
- grated Nutmeg
- ⅛ l Corn oil
- 4 Tbsps lingonberry
- 500 grams apple sauce
Preparation steps
1.
Rinse potato, peel and grate with a vegetable grater. Place grated potato on a damp kitchen towel, squeeze liquid from potato and let rest briefly until starch has settled. Drain liquid and mix remaining starch with shredded potatoes in a bowl. Add eggs and flour to the bowl, mix and season with salt and nutmeg.
2.
Heat some oil in a pan and put a tablespoon of potato mixture into the pan. Flatten with the back of a spoon and fry on both sides until crispy and golden brown. Add more oil if necessary. Remove potato pancake from pan, drain on absorbent paper towel and serve with cranberries. Repeat process until all of potato mixture is used.
