Quinoa, Potato and Carrot Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 11.78 g | (12 %) | ||
| Fat | 48.41 g | (42 %) | ||
| Carbohydrates | 73.53 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.72 g | (32 %) |
| Vitamin A | 2,176.35 mg | (272,044 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.12 mg | (59 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 3.52 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63.82 μg | (21 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57.22 mg | (60 %) | ||
| Potassium | 1,327.57 mg | (33 %) | ||
| Calcium | 80.19 mg | (8 %) | ||
| Magnesium | 73.29 mg | (24 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 6.88 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 200 milliliters Vegetable broth
- 100 grams Quinoa
- 500 grams waxy potatoes
- 250 grams carrots
- 3 sprigs flat leaf parsley
- 2 Tbsps Pastry flour
- salt
- freshly grated Nutmeg
- 100 milliliters vegetable oil
Preparation steps
Rinse the quinoa under cold water and drain. In a saucepan, bring the vegetable broth to a boil, add the quinoa, cover and cook until the broth ahs been absorbed and the quinoa is tender, about 15 minutes. Drain in a colander and let cool. Peel the potatoes and the carrots and finely grate. Rinse the parsley, shake dry and chop the leaves.
In a bowl, mix the quinoa with the potatoes, carrots, parsley and flour, season with salt and nutmeg. Heat a little vegetable oil in a non-stick skillet, place dessert rings (for a neat shape, otherwise, spoon the mixture into the pan in mounds) in the pan and spoon some of the quinoa mixture into the ring. Cook over medium heat and saute until golden brown and cooked through, 5-6 minutes per side. Drain on paper. towels. Repeat until the mixture is used and if desired, keep the finished pancakes warm in an 80°C (approximately 175°F) oven. Garnish with lettuce hearts.
If desired, serve with herbed quark.
