Potato Sauerkraut Cakes with Lentil Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the lentil vinaigrette
- 2 Tbsps red Lentils
- 2 Tbsps Red wine vinegar
- Juice of 1 Oranges
- salt
- peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 100 grams lamb's lettuce
- For the sauerkraut potato cakes
- 750 grams potatoes
- 1 bunch Chives
- 250 grams Sauerkraut
- 2 Tbsps cornstarch
- 2 eggs (size M)
- salt
- freshly ground pepper
- clarified butter
Preparation steps
For the lentil vinaigrette, cook the red lentils in water for 3-4 minutes. Drain the lentils.
For the vinaigrette, mix the red wine vinegar with orange juice, sugar or maple syrup and oil. Rinse the lamb's lettuce and shake dry.
For the sauerkraut potato cakes, peel the potatoes, rinse and grate coarsely. Rinse the chives, shake dry and chop.
Loosen the sauerkraut with a fork, sift the cornstarch over and mix well. Mix the sauerkraut with potatoes, eggs and chives, and season with salt and pepper.
Heat 2 teaspoon butter in a non-stick pan, pour 2 tablespoons potato mixture in it and flatten. Cook the cake until golden brown on each side. Drain the cake on kitchen paper and keep warm. Cook more cakes from the mixture until it is used up.
Heat the vinaigrette with the lentils until lukewarm. Mix the lamb's lettuce into the vinaigrette-lentil mixture and arrange on plates. Top with the potato cakes and serve.
