Purple Potato Cakes with Dill Cream Cheese
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato cakes
- 500 grams purple potatoes
- 2 onions
- 1 egg
- 2 Tbsps Dill
- 1 Tbsp chopped parsley
- 50 grams grated pecorino romano
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp vegetable oil
- For the dill cream cheese
- 150 grams softened cream cheese
- 80 grams Yogurt (0.1% fat)
- 2 Tbsps Dill
- 1 Tbsp lemon juice
- salt
Preparation steps
1.
Rinse the potatoes and steam for about 25 minutes, until tender. Preheat the oven to 200°C (approximately 400°F). Brush a baking sheet with oil.
2.
Allow the potatoes to cool then peel and coarsely grate. Peel and finely chop the onions. Combine the grated potatoes, onions, egg, dill, parsley and cheese in a large bowl. Season with salt, pepper and nutmeg and mix well. Form the mixture into 12, uniform patties with wet hands. Place on the prepared baking sheet and bake for 25 minutes, until golden brown.
3.
Whisk together the cream cheese, yogurt, dill, lemon juice and a pinch of salt until smooth. Remove the potato cakes from the oven and serve with the dill cream cheese.
