Savory Vegetable Pancakes Filling
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
463
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 97.8 μg | (163 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 2 eggs
- 150 grams Pastry flour
- 1 pinch salt
- 350 milliliters milk
- For the filling
- 200 grams brown Lentils (soaked overnight)
- salt
- 5 Kumquat
- 20 grams parsley
- 1 Red chili pepper
- 1 onion
- 1 Tbsp vegetable oil
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 300 grams happened Tomatoes (socket)
- 1 Tbsp White vinegar
- 1 tsp dried thyme
- 2 Tbsps Tomato paste
- 120 milliliters Vegetable broth
- 2 Tbsps vegetable oil (for frying)
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Beat eggs in a bowl. Mix in flour, salt and milk. Let batter rest for 30 minutes.
2.
Cook lentils in 1 liter (approximately 4 cups) boiling salted water for about 1 hour. Pour into colander to drain.
3.
Rinse kumquats, cut two fruits into thin slices and chop the rest. Rinse parsley and shake dry. Rinse chiles. Cut chile peppers into thin rings and chop parsley. Peel onion and chop finely and fry in hot oil. Season with cinnamon and cardamom. Add happened tomatoes, drained lentils, parsley, chiles and kumquats. Stir in vinegar, thyme, tomato paste and broth. Let simmer 10 minutes.
4.
Heat a little oil in pan. Cook 8 pancakes and keep warm.
5.
Season vegetables to taste with salt, pepper and sugar. Fill pancakes and garnish with parsley and kumquats.
