Smarter Potato Cakes
It does not contain meat, yet it is very satiating and provides plenty of vitamin D. This is especially important in the cold season, when our body cannot produce this vitamin itself due to lack of sunlight. It supports the absorption of calcium and thus ensures firm bones and teeth, and also has a positive effect on the immune system.
If you like, you can also prepare the cream sauce with fresh mushrooms, oyster mushrooms or herb sausages. By the way, mushrooms are almost the only "vegetable" with vitamin D.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 ozs starchy potatoes
- 1 oz dried Porcini mushroom
- 1 onion
- 2 shallots
- 3 Tbsps Canola oil
- ½ cup Vegetable broth
- ½ cup Soy creamer
- 1 bunch Chives
- salt
- peppers
- Nutmeg
- 1 pc Horseradish (about 20 grams)
- 2 eggs
- 2 Tbsps cornstarch
Preparation steps
Rinse and peel the potatoes and cook covered about 20 minutes.
Soak porcini mushrooms in warm water.
Peel the onion and shallots and chop finely, keeping separate. Fry onion until soft in a skillet with 1 teaspoon oil. Set aside in a large bowl.
Heat 1 teaspoon oil in skillet and fry the shallots until translucent.
Squeeze out mushrooms, reserving soaking liquid. Add the mushrooms to the skillet. Line a sieve with a filter bag (or a kitchen towel) and pour the soaking water into the pan.
Boil liquid until completely evaporated, then add broth and soy creamer. Bring to a boil and cook over medium heat until creamy. Set aside.
Rinse chives, shake dry and cut into small rings. Drain the potatoes, rinse with cold water, peel and press through a potato ricer into the shallots. Add all to onion in the bowl and mash with a potato masher. Mix in chives. Season with salt, pepper and grated nutmeg.
Peel horseradish, grate finely and add to potato mixture with the eggs. Mix everything thoroughly. Mix in 1-2 teaspoons cornstarch.
Form the potato mixture into small cakes.
Heat the remaining oil in skillet. Coat potato patties in remaining cornstarch and fry each side for 4 minutes at medium heat. Boil sauce again, season with salt and pepper and serve with potato cakes. Garnish to taste with some chives.