Potato Pancakes with Bamboo Shoots and Chile
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 100 grams Bamboo shoots (canned, in strips)
- 1 red chili pepper
- 1 egg
- 1 Tbsp Potato starch (if needed)
- salt
- Nutmeg
- neutral vegetable oil (for frying)
Preparation steps
1.
Peel and grate the potatoes. Wrap in a damp tea towel. Squeeze and drain the potato liquid over a bowl. Drain the bamboo shoots. Rinse the chile, cut in half, remove the seeds and chop finely. Mix the grated potatoes, egg, chile, bamboo and potato starch (if using) and season with salt and nutmeg.
2.
Heat oil in a pan (preferably coated). Place heaps of the potato mixture in the hot oil, flatten and fry for 2-3 minutes on each side until golden brown. Remove from the pan and drain on paper towels. Repeat until all the potato mixture is used up.
3.
Serve hot.
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