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Savory Spinach and Potato Fritters

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Health Score:
72 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr
Calories:
461
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.4 mg(12 %)
Vitamin K82.6 μg(138 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.5 mg(36 %)
Folate82 μg(27 %)
Pantothenic acid1.6 mg(27 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C48 mg(51 %)
Potassium984 mg(25 %)
Calcium106 mg(11 %)
Magnesium72 mg(24 %)
Iron3.2 mg(21 %)
Iodine14 μg(7 %)
Zinc2.2 mg(28 %)
Saturated fatty acids11.6 g
Uric acid62 mg
Cholesterol103 mg
Complete sugar4 g
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Ingredients

for
4
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
How healthy are the main ingredients?
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Preparation steps

1.

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.

2.

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.

3.

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. 

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