Potato Pancakes with Zucchini

4.666665
Average: 4.7 (3 votes)
(3 votes)
Potato Pancakes with Zucchini
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
206
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie206 cal.(10 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.5 mg(63 %)
Vitamin K39.2 μg(65 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate41 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C30 mg(32 %)
Potassium471 mg(12 %)
Calcium59 mg(6 %)
Magnesium39 mg(13 %)
Iron2.1 mg(14 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.6 g
Uric acid50 mg
Cholesterol54 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Zucchini
2 carrots
salt
1 egg
1 Tbsp cornstarch
2 Tbsps freshly chopped flat parsley
1 Tbsp Oats
breadcrumbs (as needed)
lemon juice
Nutmeg
peppers
vegetable oil (for frying)
How healthy are the main ingredients?
OatsparsleyZucchinicarrotsaltegg

Preparation steps

1.

Peel zucchini and carrot. Grate finely. Salt zucchini and soak for about 10 minutes in water. Drain, mix with carrots, egg, cornstarch, parsley and rolled oats. If mixture is too soft, add breadcrumbs as needed. Season with salt, lemon juice, nutmeg and pepper.

2.

In a nonstick skillet, heat oil until hot. Add tablespoon sized portions of mixture to pan, press slightly flat and fry on each side for 2-3 minutes, or until crispy. Drain on a paper towel and serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners