Stuffed Potato Pancakes

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Stuffed Potato Pancakes
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
800
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie800 cal.(38 %)
Protein59 g(60 %)
Fat49 g(42 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D10.7 μg(54 %)
Vitamin E13.5 mg(113 %)
Vitamin K9.5 μg(16 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin33.7 mg(281 %)
Vitamin B₆1.6 mg(114 %)
Folate172 μg(57 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂11.1 μg(370 %)
Vitamin C15 mg(16 %)
Potassium1,327 mg(33 %)
Calcium151 mg(15 %)
Magnesium82 mg(27 %)
Iron2.2 mg(15 %)
Iodine20 μg(10 %)
Zinc1 mg(13 %)
Saturated fatty acids12.9 g
Uric acid29 mg
Cholesterol289 mg
Complete sugar2 g

Ingredients

for
4
For the batter
2 large potatoes (peeled and chopped)
2 Tbsps butter
½ cup plain flour (sifted)
cup milk
2 eggs (beaten)
vegetable oil (approximately)
To serve
1 Tbsp creamed Horseradish
1 Tbsp double cream
8 slices smoked Salmon
2 Tbsps Caviar (or salmon roe)
Chives
How healthy are the main ingredients?
SalmonHorseradishpotatoeggChives
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Apple corer, 1 Tablespoon, 1 Non-stick pan, 1 flacher Plate, 1 Brush

Preparation steps

1.
Boil the potatoes in a large pan of boiling water until tender. Drain and mash with the butter.
2.
Mix the flour with the eggs and milk and beat in the mashed potato to make a smooth, thick batter. Season with salt and pepper.
3.
Heat a little of the oil in a frying pan and drop in spoonfuls of the batter, allowing space for them to spread a little.
4.
Cook for 2 minutes then flip the pancakes with a palette knife and cook for another 2 minutes or until golden brown. Continue with the rest of the batter, adding more oil as necessary. Stack the pancakes between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
5.
Mix the horseradish with the cream and season with salt and pepper.
6.
Serve the pancakes with the smoked salmon and horseradish cream, topped with caviar and chive stalks.