Shrimp Pancakes
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 85.1 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Pastry flour
- 100 grams Chickpea flour
- 1 egg
- 1 shallot
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- olive oil (to saute)
- 300 grams shrimp (peeled and deveined)
Preparation steps
1.
In a bowl, stir together the pastry flour and chickpea flour with the egg and about 400 ml (approximately (1 2/3 cups) water until smooth. Let stand 20 minutes. Peel and finely chop the shallot. Stir the shallot and the parsley into the batter and season with salt and pepper.
2.
Heat a little of the oil in a skillet and working in batches, drop 1-2 tablespoons per pancake into the pan. Top each with some of the shrimp and cook until the underside is golden brown, about 1 minute. Carefully flip the pancake over an
3.
Serve to taste with roasted peppers.
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