Spinach and Potato Patties with Mozzarella, Arugula, and Tomato

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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.

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
410
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein18 g(18 %)
Fat23 g(20 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.8 μg(4 %)
Vitamin E6.4 mg(53 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate172 μg(57 %)
Pantothenic acid1.2 mg(20 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C72 mg(76 %)
Potassium1,015 mg(25 %)
Calcium162 mg(16 %)
Magnesium100 mg(33 %)
Iron4.8 mg(32 %)
Iodine16 μg(8 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.8 g
Uric acid79 mg
Cholesterol116 mg

Ingredients

for
4
Ingredients
400 grams waxy potatoes
salt
300 grams fresh Spinach
2 eggs (yolks only)
2 tablespoons Pastry flour (plus more as needed)
freshly ground black peppers
freshly grated Nutmeg
50 grams ground Walnut
50 grams breadcrumbs
1 tablespoon Canola oil
1 scoop Mozzarella (125 grams)
2 Plum tomato
1 bunch Arugula (about 80 grams)
2 tablespoons olive oil
How healthy are the main ingredients?
potatoSpinachMozzarellaArugulaWalnutolive oil

Preparation steps

1.

Scrub the potatoes and cook in salted boiling water about 25 minutes. Drain and let cool.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Meanwhile, drain the mozzarella well and slice thin. Rinse the tomatoes, remove the core, and slice thin. Rinse and spin dry the arugula.

7.

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.