Spinach and Goat Cheese Potato Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 9,327 cal. | (444 %) | ||
| Protein | 254 g | (259 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 1,959 g | (1,306 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 155.3 g | (518 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 537.3 μg | (896 %) | ||
| Vitamin B₁ | 9.9 mg | (990 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 218.1 mg | (1,818 %) | ||
| Vitamin B₆ | 20.7 mg | (1,479 %) | ||
| Folate | 1,993 μg | (664 %) | ||
| Pantothenic acid | 50.5 mg | (842 %) | ||
| Biotin | 59.4 μg | (132 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2,383 mg | (2,508 %) | ||
| Potassium | 48,110 mg | (1,203 %) | ||
| Calcium | 1,401 mg | (140 %) | ||
| Magnesium | 2,807 mg | (936 %) | ||
| Iron | 114.2 mg | (761 %) | ||
| Iodine | 438 μg | (219 %) | ||
| Zinc | 54.9 mg | (686 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 2,048 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 89 g |
Ingredients
- Ingredients
- 300 grams Spinach
- 500 potatoes
- 2 Tbsps Crème fraiche
- 2 Tbsps Pastry flour
- 1 egg
- salt
- freshly ground peppers
- Nutmeg (to taste)
- 1 garlic clove
- 1 Tbsp butter
- 1 French Goat cheese (such as Le Bougon)
Preparation steps
Rinse the spinach, blanch in boiling salted water, drain and rinse under cold water. Squeeze the spinach to remove excess water and coarsely chop. Peel the potatoes and cook in salted boiling water for about 25 minutes, until tender. Drain, let cool and press through a potato ricer.
Whisk together the creme fraiche, egg and flour until smooth. Knead in the riced potatoes and season with salt, pepper and nutmeg.
Grease a baking sheet with butter. Form the potato mixture into 4 rounds about 15 cm (approximately 6 inches) in diameter. Place on the prepared baking sheet and make a well in the center of each round.
Peel and finely chop the garlic. Heat the butter in a skillet and sauté the garlic and spinach briefly. Season with salt, pepper and nutmeg and remove from heat. Divide the spinach mixture evenly between the potato rounds. Slice the goat cheese into 4 slices and place on top of the spinach. Bake for 20 minutes, until the potato cakes are golden brown and the cheese is bubbly.
Arrange on plates and garnish with radishes and frisee lettuce, if desired.
