Potato Patties with Yogurt Dip
Potato Patties with Yogurt Dip - Just right for lunch at home: Filling and fast
Healthy, because
Even smarter
Nutritional values
With 70 calories per 100 grams, potatoes are a low-calorie satiety food. Their protein is of very high quality: it can be optimally utilised by the body and complements well with the protein from egg, oats and yoghurt.
If you like it sweet, use grated apples instead of courgettes for the yoghurt dip and add some sugar and cinnamon to taste.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 136.8 μg | (228 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 12 g |
Kitchen utensils
Preparation steps
Scrub potatoes thoroughly and cook, covered, in a pot of salted water for about 20 minutes.
Meanwhile, rinse, dry and coarsely grate zucchini. Put in a bowl and mix with the yogurt, season with salt and pepper.
Rinse chives, shake dry and cut into thin rings. Remove 2 tablespoons of chives and set aside.
Drain cooked potatoes, rinse under cold water and peel.
Press potatoes while still warm through a ricer into another bowl. Add egg, 1 pinch of salt and oats and mix well.
Mix chives into potato mixture and, with moistened hands, form into 12 patties.
Heat 1 tablespoon oil in a non-stick pan. On medium heat, fry 3 potato patties per batch until golden brown and crisp, about 2 minutes each side.
Remove and drain on paper towels. Fry remaining patties in the remaining oil. Sprinkle the zucchini yogurt dip with the reserved chives and serve with potato patties.
