Spaghetti Cakes

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Spaghetti Cakes
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
571
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie571 cal.(27 %)
Protein22 g(22 %)
Fat21 g(18 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.6 mg(13 %)
Vitamin K5 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.3 mg(21 %)
Folate76 μg(25 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C6 mg(6 %)
Potassium354 mg(9 %)
Calcium217 mg(22 %)
Magnesium69 mg(23 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc3.2 mg(40 %)
Saturated fatty acids8.4 g
Uric acid66 mg
Cholesterol237 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
14 ozs Spaghettini (or capellini pasta)
4 eggs
¾ cup freshly grated Parmesan
½ bunch scallions
3 Tbsps Lard
salt
freshly ground Black pepper
How healthy are the main ingredients?
Parmesaneggsalt

Preparation steps

1.
Cook the spaghettini in boiling, salted water according to the instructions on the packet. Whisk the eggs with the parmesan cheese and season with salt and pepper. Wash and trim the scallions and cut into thin rings. Mix with the well drained spaghettini, then fold in the eggs. Heat the lard in a skillet, form 8 pasta pancakes, with the help of metal rings and fry in the skillet for about 4 - 6 minutes each side until golden brown. Place the cooked spaghettini pancakes in the oven at 212°F (100°C) to keep warm.
2.
Serve with tomato ketchup.

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