Spelt and

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Spelt and
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
565
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie565 kcal(27 %)
Protein16.78 g(17 %)
Fat34.99 g(30 %)
Carbohydrates50.4 g(34 %)
Sugar added0 g(0 %)
Roughage8.37 g(28 %)
Vitamin A206.41 mg(25,801 %)
Vitamin D1.32 μg(7 %)
Vitamin E7.02 mg(59 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.25 mg(18 %)
Folate59.01 μg(20 %)
Pantothenic acid0.26 mg(4 %)
Biotin12.71 μg(28 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C15.15 mg(16 %)
Potassium410.83 mg(10 %)
Calcium188.83 mg(19 %)
Magnesium39.37 mg(13 %)
Iron3.81 mg(25 %)
Iodine30.37 μg(15 %)
Zinc0.62 mg(8 %)
Saturated fatty acids8.02 g
Cholesterol111.44 mg
Author of this recipe:

Ingredients

for
4
Ingredients
180 grams
400 milliliters
1 pinch
ground Caraway
1
4 tablespoons
60 grams
ground Hazelnuts
280 grams
Sauerkraut (canned)
2
freshly ground Pepper
1 pinch
200 grams
150 grams
3
2 tablespoons
chopped Dill

Preparation steps

1.

In a saucepan, bring the spelt, vegetable broth and the caraway to a simmer and cook 10 minutes. Drain any excess liquid. Peel the onion and chop finely. Heat 1 tablespoon oil in a skillet and saute the onion until translucent. Transfer to a bowl and stir in the ground hazelnuts and the spelt mixture.

Drain the sauerkraut, squeeze and finely chop. Add to the spelt mixture along with the eggs and mix well. Season with salt, pepper and paprika. With moistened hands shape the mixture into flat patties. Heat the remaining oil in a large nonstick skillet and saute the patties until crisp on both sides, 2-4 minutes.

2.

Meanwhile, in a bowl, mix the sour cream with the yogurt. Peel the garlic and squeeze through a garlic press into the bowl along with the dill. Season with salt, pepper and lemon juice.

3.

Serve the pancakes with the sour cream dip.