Potato Pancakes with Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 medium potatoes (waxy)
- 100 grams Mountain cheese (such as Gruyere)
- grated Nutmeg
- clarified butter
- 100 grams lamb's lettuce
- 12 Cherry tomatoes
- 1 scallion
- 2 Tbsps sunflower oil
- 1 Tbsp White vinegar
- salt
- 1 pinch sugar
Preparation steps
1.
Rinse potatoes, peel and finely grate. Squeeze through a damp kitchen towel, taking care to collect the potato juice in a bowl. Soak potatoes briefly in the liquid, then drain, leaving the grated potatoes in the bowl. Grate the cheese finely and mix well with the potatoes. Season with nutmeg. Heat butter in a large saute pan and add potatoes in small piles. Press lightly, slightly flattening into cakes. Saute on each side until golden brown. Remove and drain on paper towel.
2.
Rinse lettuce and pat dry. Rinse tomatoes and cut into quarters. Rinse scallions and slice into thin rings. Mix oil, vinegar, salt and sugar and drizzle over the salad. Arrange on plates with the potato pancakes and serve immediately.
