Savory Spinach and Potato Fritters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 82.6 μg | (138 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 handfuls wild Spinach
- salt
- 800 grams starchy potatoes (cooked the previous day)
- 250 grams Quark
- 70 grams Semolina flour
- 40 grams Pastry flour
- 1 egg
- salt
- 4 Tbsps clarified butter
Preparation steps
Rinse the spinach thoroughly and blanch in boiling salted water for about 1 minute, until wilted. Shock in ice water, drain and then squeeze out excess water and chop.
Grate the potatoes finely and spread out on a clean work surface. Drain the quark. Sprinkle the semolina, flour and a large pinch of salt over the potatoes and mix everything together loosely with your hands. Mix in the egg, quark and spinach and then mix into a loose dough. If necessary, add another egg or a little more semolina.
Melt the butter in a cast-iron pan. Working in batches, add a 1 cm (approximately 1/3 inch) thick layer of potato mixture and pan-fry for 2-3 minutes, until golden brown. Flip over and cook the other side until golden brown. Cut into pieces using a spatula. Serve with carrots and quark dip, if desired.
