Potato Pie with Fresh Goat Cheese
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato cakes
- 1 kilogram cooked potatoes (from the day before)
- salt
- freshly ground peppers
- 3 Tbsps scallions
- 1 egg
- 2 Tbsps milk
- 4 Tbsps clarified butter
- For the goat cheese
- 100 milliliters Whipped cream
- 200 grams Goat cheese
- 2 Tbsps scallions
- 1 splash lemon juice
Preparation steps
1.
For the potato cakes: Peel and coarsely grate the potatoes, season with salt and pepper and mix with the chives. In a bowl, whisk together the egg and milk. Heat the butter in 2 nonstick pans, spread the potatoes into the pans and flatten with a spatula. pour the egg-milk mixture over the cakes and cook, covered over very low heat until crispy, about 20 minutes. Carefully invert each cake onto a pan lid or a plate, then slide the cakes back into the pans and cook over medium heat until crispy.
2.
Whip the cream. In a bowl, combine the goat cheese and the chives, stir in the cream and season with salt, pepper and a dash of lemon. Spoon into a small bowl and serve the potato pie cut into wedges.
