Low-Cal Vegan

Potato Pancakes Salad Bowl

4.833335
Average: 4.8 (12 votes)
(12 votes)
Potato Pancakes Salad Bowl

Potato Pancakes Salad Bowl - Fruity salad meets crispy potatoes. Photo: Maren Baumgarten

share Share
print
bookmark_border Copy URL
Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
336
calories
Calories

Healthy, because

Even smarter

Nutritional values

The apple in this recipe adds tons of fresh flavor as well as powerful secondary plant substances like quercetin, which can help protect the body's cells against free radical damage.

Easily make a delicious dip for these pancakes by mixing 250 g low-fat curd cheese, 70 g yogurt and salt, pepper and paprika powder to taste.

1 serving contains
(Percentage of daily recommendation)
Calorie336 kcal(16 %)
Protein6 g(6 %)
Fat10 g(9 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K65 μg(108 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C65 mg(68 %)
Potassium1,179 mg(29 %)
Calcium37 mg(4 %)
Magnesium64 mg(21 %)
Iron2.6 mg(17 %)
Iodine10 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.5 g
Uric acid59 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
36 ounces potatoes
salt
peppers
Nutmeg
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Mustard
ground ginger
3 stalks parsley
2 Apple
4 ounces Leaf lettuce variety
How healthy are the main ingredients?
potatoolive oilapple cider vinegarMustardsaltNutmeg
Preparation

Kitchen utensils

1 Peeler, 1 Grater, 1 Non-stick pan

Preparation steps

1.

Peel and wash the potatoes and grate them on a grater. Season with salt, pepper and nutmeg.

2.

Mix 2 tablespoons of olive oil, apple vinegar, mustard, 1 tablespoon of water, salt, pepper and ginger powder to a dressing. Wash parsley, shake dry, chop finely and stir into the salad dressing.

3.

Press the liquid out of the potato flakes with your hands and form small potato pancakes. Heat the rest of the oil in a pan and fry the potato pancakes on both sides at medium heat.

4.

Meanwhile, clean, wash and halve the apple, remove the core and dice the flesh. Wash salad and spin dry.

5.

Arrange salad with apple pieces in 4 bowls. Drizzle dressing over them and add 4-5 small potato pancakes each.