Potato Pumpkin Fritters
with Sauteed Shrimp and Creme Fraiche
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
396
calories
Calories
Healthy, because
Even smarter
Nutritional values
Besides valuable proteins, pumpkin seeds provide phytosterols. The bioactive substances can have a preventive effect on prostate problems and bladder problems or even alleviate them. The potatoes in the pumpkin fritters provide a long-lasting satiation due to long-chain carbohydrates.
You can use sweet potatoes in this recipe.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups waxy potatoes (peeled and grated)
- 1 ½ cups Pumpkin (peeled, deseeded and grated)
- 1 egg
- 1 Tbsp Potato starch
- Nutmeg
- clarified butter (for frying)
- To serve and garnish
- ⅔ cup Crème fraiche
- 2 Tbsps lemon juice
- 1 cup King prawn (ready to cook)
- 1 Tbsp olive oil
- Fresh herbs
Preparation steps
1.
Place the grated potato and pumpkin in a damp cloth and wring out well. Retain the water, leave to stand for a few minutes and then drain so that the starch remains at the bottom of the bowl.
2.
Mix the potatoes, pumpkin, egg and additional potato starch in the bowl and season with salt, white pepper and a pinch of nutmeg.
3.
Heat some clarified butter in a pan and place spoonfuls of the mixture into the pan. Press flat and fry slowly for 2-3 min until golden brown. Turn and fry on the other side for a further 2-3 min. Remove from the pan and pat dry with kitchen paper. Continue like this until all the mixture has been used up. Keep the finished cakes warm in a low oven.
4.
Mix together the crème fraîche and lemon juice and season with salt and white pepper.
5.
Fry the prawns in hot oil on a high heat and season with salt and white pepper.
6.
Arrange 2-3 vegetable cakes on a plate, add a dollop of crème fraîche and top with a few prawns. Serve garnished with the herbs.
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