Rosti with Carrots
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 2 onions
- 1 garlic clove
- 500 grams carrots
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg
- ½ tsp ground Caraway
- vegetable oil (for frying)
Preparation steps
1.
Peel the potatoes and onions. Grate both coarsely and place in a bowl.
2.
Peel and grate the carrot and mix with the potato. Stir in the eggs, crush the garlic into it and season with salt, pepper, nutmeg and caraway.
3.
Heat about 3 tablespoons of oil in a large pan, pour in the mixture and smooth out. Cook over medium heat for about 10 minutes until the underside is golden brown. Flip over using a lid or a plate, add a little more oil to the pan and fry the other side for about 10 minutes.
Serve immediately.
