Potato Pancakes with Cress

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Average: 4 (1 vote)
(1 vote)
Potato Pancakes with Cress

Potato Pancakes with Cress - Crusty cakes with a creamy side dish

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein7 g(7 %)
Fat19 g(16 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.01 mg(1 %)
Vitamin D0.7 μg(4 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.5 mg(36 %)
Folate130 μg(43 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C91 mg(96 %)
Potassium1,025 mg(26 %)
Calcium168 mg(17 %)
Magnesium88 mg(29 %)
Iron2.9 mg(19 %)
Iodine14 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids3 g
Uric acid80 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
500 grams waxy potatoes
1 Kohlrabi (About 300 grams)
150 grams green Beans
salt
150 grams mixed Mushrooms (such as button mushrooms, shiitake)
1 bunch scallions
2 stalks parsley
1 sprig thyme
4 tablespoons olive oil
200 milliliters Soy creamer
peppers
Nutmeg
1 bed Cress
How healthy are the main ingredients?
potatoMushroomolive oilthymeKohlrabisalt

Preparation steps

1.

Peel, rinse and cut potatoes into thin slices. Peel kohlrabi and cut into 1 cm (approximately 3/8 inch) cubes. Rinse and trim beans and cut into thirds. Cook green beans with kohlrabi cubes in boiling salted water for about 10 minutes, then remove and drain well.

2.

Trim mushrooms and chop. Rinse scallions, trim and cut the white in half and cut the green into 2 cm (approximately 3/4 inch) pieces.

3.

Rinse parsley and thyme and shake dry. Chop parsley leaves and pluck thyme leaves. In a pan, heat 1 tablespoon oil. Saute mushrooms and onions with vegetables. Add soy creamer and season with salt, pepper, freshly grated nutmeg and herbs. Simmer about 5 minutes over medium heat.

4.

Meanwhile, heat remaining oil in another pan. Layer potato slices into circles about 8 cm (approximately 3 inches) round, press lightly and gently fry until golden brown on both sides over medium heat about 5 minutes. Remove, drain on paper towel and season with salt.

5.

Rinse, trim and cut cress and shake dry. Place potatoes and vegetables on plates, garnish with cress and serve.