Stuffed Potato Pancakes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
800
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 11.1 μg | (370 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 2 large potatoes (peeled and chopped)
- 2 Tbsps butter
- ½ cup plain flour (sifted)
- ⅜ 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
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.
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