Potato Pancakes with Raspberry Sauce
Potato pancakes with raspberry sauce - A classic that tastes good over and over again! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
The raspberries protect our body cells from damage by free radicals - thanks to the antioxidants richly contained in the red minis.
If fresh raspberries are not available, you can also use thawed frozen fruit. But then take a look at the list of ingredients - sometimes the fruits are additionally sweetened. In this case, you should prefer another product.
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 39 mg |
Ingredients
- Ingredients
- 3 potatoes
- 1 ½ cups Raspberries
- 2 Tbsps honey
- ½ Vanilla bean
- 8 ozs Sour cream
- 3 Tbsps coconut sugar
- 1 cup Spelt flour
- 1 egg
- cinnamon
- 3 Tbsps butter
- 2 Tbsps almonds
Kitchen utensils
Preparation steps
Peel, wash and chop the potatoes and cook them in boiling water for about 15 minutes at medium heat until soft. Then drain and leave to cool for 10 minutes.
In the meantime, carefully wash the raspberries and puree them with a hand blender. Pass the fruit puree through a sieve, mix with honey and refrigerate.
In the meantime, cut the vanilla pod in half lengthwise and scrape out the vanilla pulp with a knife.
Press the potatoes through a potato ricer into a bowl. Add sour cream, sugar, flour, egg, vanilla seeds and 1 pinch of cinnamon to the potatoes and knead everything into a smooth dough; if it is too moist, add some more flour. Form 12 small balls from the dough.
Flatten the balls one after the other to make a small pancake shape. Heat 1 teaspoon of butter in a pan. Add 4 small pancakes and bake at medium heat for about 3-4 minutes on each side until golden brown; cook the remaining cakes in the same way.
Roast the almonds in a hot pan without fat for 3 minutes at medium heat. Arrange the cakes with the raspberry sauce and the almonds.
