Savory Carrot Pancakes
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 4.6 mg | (575 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,517 mg | (38 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 carrots (1 kilogram or 2.2 pounds)
- 2 slices Whole Wheat Bread
- 12 dried, chopped Apricot
- 1 Tbsp chopped golden raisin
- 2 scallions (sliced into rings)
- 2 Tbsps Pine nuts
- 1 egg
- 1 Tbsp freshly chopped Dill
- 1 Tbsp freshly chopped mint
- salt
- freshly ground peppers
- cayenne pepper
- vegetable oil (for frying)
- Dill (for garnish)
Preparation steps
1.
Peel and coarsely grate carrot. Crumble bread. Steam half of the carrots until soft, mash with a fork. Combine all remaining ingredients to form a malleable dough.
2.
If dough is too soft, add some breadcrumbs. Season with salt, pepper and cayenne pepper. Form small cakes from dough. Heat oil in a pan and fry cakes until each side is golden brown, about 4-5 minutes.
3.
Remove and drain on paper towels. Serve garnished with dill. Enjoy with yogurt, onions and cilantro as desired.
