Potato Pancakes with Carrots
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams starchy potatoes
- 1 carrot
- 1 shallot
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 Tbsp Potato starch (more or less depending on potato variety)
- 50 grams grated Hard cheese (such as Emmentaler)
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- vegetable oil (for frying)
Preparation steps
1.
Rinse the potatoes and steam for about 30 minutes. Peel and press through a ricer while still hot. Peel and grate the carrot. Peel the shallot and finely chop. Mix the potatoes and carrots with the egg, parsley, potato starch and cheese. Season with salt and nutmeg and mix to form a malleable paste. Shape into small patties and fry on both sides in portions in hot oil until golden brown, 6-8 minutes.
2.
Drain on paper towels and serve with a fresh green salad.
