Potato Pancakes Stuffed with Ground Beef

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Potato Pancakes Stuffed with Ground Beef
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1259
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,259 cal.(60 %)
Protein45 g(46 %)
Fat80 g(69 %)
Carbohydrates88 g(59 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E15.7 mg(131 %)
Vitamin K140.5 μg(234 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.6 mg(55 %)
Niacin24.9 mg(208 %)
Vitamin B₆1.6 mg(114 %)
Folate176 μg(59 %)
Pantothenic acid3.7 mg(62 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂5.8 μg(193 %)
Vitamin C176 mg(185 %)
Potassium2,935 mg(73 %)
Calcium122 mg(12 %)
Magnesium179 mg(60 %)
Iron8.8 mg(59 %)
Iodine32 μg(16 %)
Zinc8.8 mg(110 %)
Saturated fatty acids30.6 g
Uric acid284 mg
Cholesterol301 mg
Complete sugar9 g

Ingredients

for
4
For the potato pancakes
2 kilograms waxy potatoes
1 Tbsp Pastry flour
5 onions
2 eggs
600 grams Ground meat
1 Tbsp olive oil
salt
peppers
1 tsp marjoram
1 bunch parsley
clarified butter (for frying)
6 Tbsps Mayonnaise (from a jar)
For the salad
1 Lettuce
1 yellow Bell pepper
100 grams Cherry tomatoes
½ bunch Chives
2 Tbsps Wine vinegar
6 Tbsps vegetable oil
salt
peppers
How healthy are the main ingredients?
potatoMayonnaiseparsleyolive oilChivesmarjoram

Preparation steps

1.

For the potato pancakes: Peel the potatoes, rinse well, grate finely and set aside for ½ hour. Drain the resulting juice and mix the potatoes with the flour. Peel the onions and chop finely. Mix the beaten eggs and marjoram into the potato mixture and season with salt and pepper. Fry the onions in oil, add the minced meat and cook until crumbly. Chop the parsley finely, mix into the meat and season with salt and pepper.

2.

Heat oil in a pan and fry large potato pancakes in portions. Spread some of the minced meat mixture onto each pancake, roll up and place side by side in a greased baking dish. Broil the potato rolls for 5 minutes. Watch carefully.

3.

For the salad: Rinse and halve the peppers, remove the seeds and ribs and dice. Rinse and quarter the tomatoes. Trim and rinse the lettuce, spin dry and tear into bite-sized pieces and mix with the peppers. Mix vinegar and oil, season with salt and pepper and drizzle over the salad. Cut chives into small rings and sprinkle over the salad. Arrange potato rolls on plates, drizzle with mayonnaise and serve with the salad.