Potato Pancakes with Bamboo Shoots and Chile

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Potato Pancakes with Bamboo Shoots and Chile
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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)
Calorie270 cal.(13 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.7 mg(56 %)
Vitamin K6.9 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate47 μg(16 %)
Pantothenic acid1 mg(17 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C40 mg(42 %)
Potassium842 mg(21 %)
Calcium31 mg(3 %)
Magnesium47 mg(16 %)
Iron2.2 mg(15 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.5 g
Uric acid39 mg
Cholesterol54 mg
Complete sugar2 g

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)
How healthy are the main ingredients?
potatoBamboo shootseggsaltNutmeg

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.