Potato Pancakes with Yogurt-Shrimp Sauce
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 52.2 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams predominantly waxy potatoes
- 1 egg
- 1 Tbsp Pastry flour (depending on potato variety)
- salt
- freshly grated Nutmeg
- vegetable oil (to fry)
- 20 grams Chives
- 1 handful parsley
- 150 grams Quark
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 garlic clove
- freshly ground peppers
- 250 grams Cocktail shrimp
Preparation steps
For the pancake batter, peel, rinse and finely grate the potatoes. Mix the grated potatoes with the egg and flour, as needed, to form a smooth batter. Season with salt and nutmeg.
Heat oil in a pan, pour some batter into it and spread evenly, and cook until golden brown for about 3-4 minutes. Flip the pancake and cook for another 3-4 minutes until golden brown. Cook about 12 pancakes in same way. Remove the pancake from the pan, drain on absorbent paper, and keep warm in the oven at 80°C (approximately 175°F), if desired, until all the pancakes are cooked.
Rinse the chives and the parsley, shake dry, pluck off the leaves and chop the parsley finely. Cut the chives in rings. Mix the quark with the yogurt, lemon juice, parsley, chives, and peeled and crushed garlic, and season with salt and pepper. Mix in the cocktail shrimp and season again.
Serve the pancakes with yogurt-shrimp sauce.