Potato Pancakes with Cress
Potato Pancakes with Cress - Crusty cakes with a creamy side dish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.01 mg | (1 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
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.
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.
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.
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.
Rinse, trim and cut cress and shake dry. Place potatoes and vegetables on plates, garnish with cress and serve.
