Spinach and Potato Patties with Mozzarella, Arugula, and Tomato
Spinach and Potato Patties with Mozzarella, Arugula, and Tomato - Green, white, red: The composition on the plate remembers no coincidence on Italy's national colors.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 348.6 μg | (581 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 300 grams fresh Spinach
- 2 eggs (yolks only)
- 2 Tbsps Pastry flour (plus more as needed)
- freshly ground black peppers
- freshly grated Nutmeg
- 50 grams ground Walnut
- 50 grams breadcrumbs
- 1 Tbsp Canola oil
- 1 scoop Mozzarella (125 grams)
- 2 Plum tomato
- 1 bunch Arugula (about 80 grams)
- 2 Tbsps olive oil
Preparation steps
Scrub the potatoes and cook in salted boiling water about 25 minutes. Drain and let cool.
Rinse and spin dry the spinach, remove the stems. Blanch in boiling salted water. Remove at once, drain in a colander, rinse with cold water, and drain well. Squeeze the spinach and chop fine.
Peel potatoes, grate fine, and mix with 1 egg, the chopped spinach, and flour until blended. Add more flour if necessary. Season well with salt, pepper and freshly grated nutmeg.
Shape the spinach-potato mixture into 8 patties. Mix the walnuts and breadcrumbs in a bowl. In another bowl, beat the egg yolks.
Coat the potato-spinach patties in the beaten yolks, then coat with the breadcrumb mixture, pressing the breading evenly over the surface.
In a sauté pan, heat the canola oil. Add the patties and sauté until golden brown on both sides. Remove from pan and drain on paper towels.
Meanwhile, drain the mozzarella well and slice thin. Rinse the tomatoes, remove the core, and slice thin. Rinse and spin dry the arugula.
To serve, top the patties with a slice of tomato and a slice mozzarella. Sprinkle with salt and pepper. Arrange the arugula on the plate and drizzle with a little olive oil.
