Squid on Potato Cakes

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Squid on Potato Cakes
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Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie294 cal.(14 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.8 mg(32 %)
Vitamin K8.5 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.4 mg(29 %)
Folate29 μg(10 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C16 mg(17 %)
Potassium436 mg(11 %)
Calcium54 mg(5 %)
Magnesium42 mg(14 %)
Iron2.6 mg(17 %)
Iodine18 μg(9 %)
Zinc1.1 mg(14 %)
Saturated fatty acids6.7 g
Uric acid118 mg
Cholesterol302 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
300 grams frozen, well-dressed Cuttlefish (ready to cook)
2 garlic cloves
1 bay leaf
thyme
salt
freshly ground pepper
2 large starchy potatoes
1 egg yolk
5 Tbsps olive oil (for frying)
2 Tbsps butter
lemon juice (for drizzling)
some Basil (for garnish)
How healthy are the main ingredients?
olive oilgarlic clovethymesaltpotatoBasil

Preparation steps

1.

Thaw squid, if frozen. Rinse in cold water. Peel garlic and chop. Place squid garlic, bay leaf and thyme in a pot. Season with salt and pepper. Cover squid with water. Bring to a boil and simmer for about 15 minutes. Remove pot from heat and let squid cool in broth. 

2.

Whisk egg yolk in a small bowl. Peel potatoes and cut into slices about 2 mm (approximately 1/8  inch) thick. Brush with egg yolk. Heat olive oil and butter in a large skillet. Arrange potato slices in skillet in a circle, with slices slightly overlapping. Season with salt and pepper fry on both sides until golden brown.

3.

Remove squid from broth and cut into small pieces. To serve, place cooked potato cakes on a plate and top with squid pieces. Sprinkle with a little lemon juice. Garnish with basil and serve immediately.