Stuffed Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 750 grams potatoes
- 100 grams Pastry flour
- 1 egg
- 50 grams ham
- 1 shallot
- 1 garlic clove
- 1 scoop Mozzarella
- salt
- freshly ground peppers
- 1 tsp thyme (chopped)
- 2 Tbsps clarified butter
Preparation steps
Peel potatoes and cook covered in boiling salted water for about 25 minutes. Drain and let evaporate a little. While still hot mash or put through a food mill and then let cool slightly. Add flour and egg and season with salt. Mix thoroughly.
Dice ham into cubes. Peel shallot and garlic and finely chop.
Fry ham cubes in a frying pan, add shallot and garlic and stir-fry until shallot is translucent. Remove from heat and let cool.
Dice mozzarella into small cubes and add to ham and onion mixture and season with ground pepper and thyme.
Divide potato into 8 portions. Flatten each portion, add ham filling onto one half, fold over and squeeze the edges.
Heat clarified butter in a pan and fry until golden brown on each side, about 5 minutes. Remove from pan and serve.
