Rutabaga and Potato Patties
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Rutabaga (about 900 g)
- 70 grams clarified butter
- 200 grams Boiled potato (cooked and cooled)
- 200 grams Quark
- salt
- white peppers
- ½ tsp dried marjoram
- 2 Tbsps chopped parsley
- 40 grams breadcrumbs
Preparation steps
1.
Rinse rutabaga, drain and wipe dry and peel, quarter and coarsely grate. Heat 20 g (approximately 1-2 tablespoons) butter in a saucepan, and fry grated turnip for 3-5 minutes and let cool.
2.
Mash potatoes finely or press through a ricer. Mix potatoes and lukewarm rutabagas and stir in cheese and stir everything into a smooth mixture. Season with marjoram, salt, pepper and parsley.
3.
Shape potato mixture into 12 flat patties and dip in breadcrumbs and shake off excess breadcrumbs. Heat remaining butter in a frying pan and cook patties over low heat in batches on each side for about 5 minutes. Fry until crispy and golden and keep finished patties warm. Serve with a fresh salad.
