Potato Pancakes with Tomato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the potato pancakes
- 200 grams waxy potatoes (cooked the day before)
- 100 grams sun-dried Tomatoes (in oil)
- 2 eggs
- 175 grams Pastry flour
- 300 milliliters milk
- ½ tsp salt
- 5 Tbsps freshly grated Cheese (such as Gruyere)
- For the salad
- 4 scallions
- 8 Tomatoes
- 3 Tbsps White vinegar
- olive oil
- freshly ground peppers
Preparation steps
For the potato pancakes, peel and grate the potatoes. Drain the sun-dried tomatoes from the oil and cut the tomatoes into small cubes. Separate the eggs and beat the yolks with the flour, salt and milk. Beat the egg white until stiff. Fold the potatoes and cheese into the dough and finally add in the egg whites.
In a hot pan, heat some of the tomato oil, add 2-3 tablespoons of the batter and fry until golden brown. Sprinkle with some of the diced tomatoes. Flip over and fry on the other side until golden brown. Keep warm in the oven at 80°C (approximately 200°F). Repeat with the remaining dough.
For the salad, rinse the scallions, clean and cut into rings. Rinse the fresh tomatoes, remove the stems and cut into thin wedges. Mix with the scallions, vinegar and 4 tablespoons olive oil, and season with salt, pepper and a pinch of sugar. Place in bowls and serve on the side with the potato pancakes.
