Potato-Sauerkraut Pancakes with Creme Fraiche and Smoked Salmon
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
14011
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 14,011 cal. | (667 %) | ||
| Protein | 376 g | (384 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 2,935 g | (1,957 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 232.4 g | (775 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 24 mg | (200 %) | ||
| Vitamin K | 394.4 μg | (657 %) | ||
| Vitamin B₁ | 14.7 mg | (1,470 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 328.5 mg | (2,738 %) | ||
| Vitamin B₆ | 31.1 mg | (2,221 %) | ||
| Folate | 2,875 μg | (958 %) | ||
| Pantothenic acid | 75.6 mg | (1,260 %) | ||
| Biotin | 82.7 μg | (184 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3,532 mg | (3,718 %) | ||
| Potassium | 71,848 mg | (1,796 %) | ||
| Calcium | 1,738 mg | (174 %) | ||
| Magnesium | 4,148 mg | (1,383 %) | ||
| Iron | 168 mg | (1,120 %) | ||
| Iodine | 643 μg | (322 %) | ||
| Zinc | 80 mg | (1,000 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 3,016 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 133 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 750 waxy potatoes
- 250 grams Sauerkraut
- 2 Tbsps Pastry flour
- 2 medium eggs
- salt
- freshly ground pepper
- 8 Tbsps vegetable oil
- For serving
- 2 grams Crème fraiche
- 150 grams thinly sliced smoked Salmon
- Dill (for garnish)
Preparation steps
1.
Peel and finely chop the onion. Rinse, peel and coarsely grate the potatoes. Pat the excess water from the sauerkraut with a paper towel and coarsely chop. Mix the onion, potatoes, sauerkraut, flour and eggs together in a large bowl. Season with salt and pepper.
2.
Working in batches, heat a bit of the vegetable oil in a non-stick pan. Spoon 1-2 tablespoons of the potato mixture in, flatten slightly and cook until golden brown on both sides. Drain on paper towels and repeat with the remaining potato mixture and oil.
3.
Top each potato-sauerkraut pancake with a dollop of creme fraiche and a slice of smoked salmon. Garnish with fresh dill and serve.
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