Potato Pancakes with Tomato Salad

0
Average: 0 (0 votes)
(0 votes)
Potato Pancakes with Tomato Salad
share Share
print
bookmark_border Copy URL
Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
360
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein16.53 g(17 %)
Fat8.39 g(7 %)
Carbohydrates58.01 g(39 %)
Sugar added0 g(0 %)
Roughage4.66 g(16 %)
Vitamin A365.89 mg(45,736 %)
Vitamin D1.94 μg(10 %)
Vitamin E3.87 mg(32 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.44 mg(40 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.33 mg(24 %)
Folate80.53 μg(27 %)
Pantothenic acid0.58 mg(10 %)
Biotin12.83 μg(29 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C49.07 mg(52 %)
Potassium1,172.02 mg(29 %)
Calcium253.99 mg(25 %)
Magnesium50.96 mg(17 %)
Iron2.98 mg(20 %)
Iodine44.49 μg(22 %)
Zinc1.13 mg(14 %)
Saturated fatty acids3.56 g
Cholesterol93.59 mg

Ingredients

for
4
For the potato pancakes
200 grams
waxy Potatoes (cooked the day before)
100 grams
sun-dried Tomatoes (in oil)
2
175 grams
300 milliliters
½ teaspoon
5 tablespoons
freshly grated Cheese (such as Gruyere)
For the salad
4
8
3 tablespoons
freshly ground Pepper

Preparation steps

1.

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.

2.

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.

3.

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.