Potato Pancakes with Salad

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Potato Pancakes with Salad
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
466
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie466 cal.(22 %)
Protein12 g(12 %)
Fat25 g(22 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.7 mg(73 %)
Vitamin K26 μg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.7 mg(50 %)
Folate82 μg(27 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C63 mg(66 %)
Potassium1,424 mg(36 %)
Calcium176 mg(18 %)
Magnesium82 mg(27 %)
Iron3.2 mg(21 %)
Iodine19 μg(10 %)
Zinc2.4 mg(30 %)
Saturated fatty acids5 g
Uric acid52 mg
Cholesterol60 mg
Complete sugar6 g

Ingredients

for
4
For the pancakes
1 kilogram starchy potatoes
1 egg
1 Tbsp Potato starch (depending on potato variety)
50 grams grated Hard cheese (such as Emmentaler)
salt
freshly ground peppers
Nutmeg
1 Tbsp freshly chopped Dill
vegetable oil (for frying)
For the salad
1 Red onion
2 Tomatoes
1 Avocado
2 scallions
2 Tbsps lemon juice
2 Tbsps olive oil
parsley (for garnish)
How healthy are the main ingredients?
potatoolive oilDilleggsaltNutmeg

Preparation steps

1.

For the pancakes: Peel the potatoes, grate finely, mix in a bowl with the egg, starch and grated cheese. Season with salt, pepper and nutmeg and mix in the dill.

2.

Heat a little oil in a frying pan.

3.

Put heaps of the potato mixture in the hot pan, press flat and fry for 2-3 on both sides until golden brown. Repeat until the potato mixture is used up.

4.

For the salad: Peel the onion, halve and cut into strips. Rinse the tomatoes and cut into slices. Halve the avocado, remove the pit, peel and cut into slices. Rinse the scallions, trim and cut into rings. Mix the onion, tomato, avocado, scallions, lemon juice and oil and season with salt. Serve on plates with the potato cakes and garnish with parsley.