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Potato pancakes with zucchini
(3 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 40 mins
Calories:
206
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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.
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