Potato and Pumpkin Fritters
Potato and Pumpkin Fritters - Potato pancakes with a twist!
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.
Depending on availability, you can add fresh, chopped parsley or fresh chives to the buffer dough and sprinkle a little over the pumpkin patties to finish. This adds a little freshness and a special spice to the dish.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 14 ozs potatoes
- 1 pc Hokkaido pumpkin (14 oz)
- 1 egg
- 6 ozs Pastry flour
- 5 tsps cornstarch
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 3 ozs Pumpkin seed
Preparation steps
Peel, rinse and coarsely grate the potatoes. Coarsely grate the pumpkin pulp and mix with the shredded potatoes, egg, flour and cornstarch. Season with salt, pepper and freshly grated nutmeg.
Heat the butter with the oil in a skillet and drop the pumpkin mixture by tablespoonfuls, flatten slightly and cook on both sides over medium heat until golden brown. Repeat until all the mixture is used. Drain the pumpkin pancakes on paper towels.
Meanwhile, toast the pumpkin seeds in a separate frying pan, remove, coarsely chop and sprinkle over the pumpkin pancakes.
