Savory Pumpkin Parsnip Pancakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,100 mg | (28 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Parsnips
- 2 centimeters ginger
- 500 grams Pumpkin (cored and peeled)
- 2 eggs
- 1 Tbsp cornstarch
- 60 grams freshly grated Hard cheese (parmesan or pecorino)
- ½ tsp Curry powder
- salt
- Nutmeg (freshly grated)
- freshly ground peppers
- clarified butter (for frying)
Preparation steps
1.
Peel parsnip and ginger. Grate parsnip, ginger and pumpkin. Combine with eggs, cornstarch, cheese and curry. Season with salt, nutmeg and pepper.
2.
Heat butter in a pan and cook batter, a tablespoon at a time, until golden brown on each side, about 3-4 minutes.
3.
Drain cakes on paper towels and serve with a colorful salad.
