Potato Pancakes with Salmon and Cream Cheese
Potato pancakes with salmon and cream cheese - Great as dinner or appetizer
Healthy, because
Even smarter
Nutritional values
Salmon trumps with lots of omega-3 fatty acids, which improve the communication between the nerve cells and thus make thinking, remembering, and learning possible at all.
You are not a fan of goat cheese? Then you can also prepare the potato pancakes with salmon and cream cheese with cow's milk cream cheese. In addition, the potato pancakes can be easily frozen - so you always have a meal ready when you need to go fast.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 28 ozs floury potatoes
- 1 large egg
- 1 Tbsp Whole Grain Spelt Flour
- salt
- peppers
- 3 Tbsps Canola oil
- 2 handfuls pea shoots
- 6 ozs fresh goat cheese
- ½ tsp lemon juice
- 4 Radish
- 9 ozs Smoked salmon (in slices)
- Red pepper flakes
- 1 tsp olive oil
- ½ tsp red Pepper berries
Kitchen utensils
Preparation steps
Peel, wash and coarsely grate potatoes into a bowl. Squeeze potato mixture well and drain off liquid. Lightly whisk the egg and add with flour, salt and pepper the mass.
Heat some canola oil in a coated pan. Pour potato mixture in portions of 2 tablespoons each into the pan and flatten slightly. Fry potato pancakes on both sides for 4-5 minutes over medium heat until golden brown, drain briefly on a paper towel, and keep warm in preheated oven at 100 °C / 200°F if necessary. Process the remaining potato mixture in the same way.
Meanwhile, wash pea shoots and spin dry. Mix fresh goat cheese with salt, pepper and lemon juice and season to taste. Clean, wash and finely slice the radishes.
Arrange potato pancakes on a platter and spread slices of smoked salmon between them. Coarsely form 1 tsp of cream cheese into balls and place them on the potato pancakes with smoked salmon. Sprinkle with pepper and chili flakes and drizzle cheese balls with a few drops of olive oil. Garnish everything with radish slices, pea shoots and pepper berries and serve potato pancakes with salmon and cream cheese immediately.
