Stuffed Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 937 cal. | (45 %) | ||
| Protein | 34.66 g | (35 %) | ||
| Fat | 11.58 g | (10 %) | ||
| Carbohydrates | 132.26 g | (88 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.25 g | (41 %) |
| Vitamin A | 158.43 mg | (19,804 %) | ||
| Vitamin D | 1.13 μg | (6 %) | ||
| Vitamin E | 3.47 mg | (29 %) | ||
| Vitamin B₁ | 0.69 mg | (69 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 8.12 mg | (68 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 182.7 μg | (61 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 1.68 μg | (4 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 174.64 mg | (184 %) | ||
| Potassium | 2,453.8 mg | (61 %) | ||
| Calcium | 144.21 mg | (14 %) | ||
| Magnesium | 106.91 mg | (36 %) | ||
| Iron | 6.71 mg | (45 %) | ||
| Iodine | 28.1 μg | (14 %) | ||
| Zinc | 1.83 mg | (23 %) | ||
| Saturated fatty acids | 1.75 g | |||
| Cholesterol | 77 mg |
Ingredients
- For the potato pancakes
- 1 ½ kilograms predominantly waxy potatoes
- 1 medium onion
- 2 eggs
- 2 Pastry flour
- salt
- peppers
- Fat (for cooking)
- For the filling
- 1 Red Bell pepper
- 200 grams Cauliflower
- 100 grams soybean sprout
- 100 grams Peas (fresh or frozen)
- 20 grams dried Morel
- 1 green chili pepper
- 2 garlic cloves
- 1 pc ginger (about 1 cm) (approximately 1/3 inch)
- 2 vegetable oil
- 1 sherry
- 1 Tbsp soy sauce
- 2 Beef broth
- 2 stalks scallions
Preparation steps
For the potato pancakes: Peel the potatoes, rinse and grate. Peel the onion and grate. Mix together the potatoes, onion, eggs, flour, 1 teaspoon salt and pepper.
In a large skillet, heat 2-3 tablespoons butter, add 1 1/2 tablespoonfuls of batter to the pan, flatten slightly and cook over medium heat for 4 minutes. When the pancakes are golden brown around the edges, flip over and cook until golden brown on the other side. Drain the potato pancakes on paper towels and keep warm.
For the filling: Rinse the pepper, remove the stem, seeds and pith and cut into thin strips. Cover the mushrooms with boiling water and soak for about 10 minutes. Cut the chile in half, remove the stem, seeds and pith and cut into thin matchsticks. Peel and finely chop the garlic and ginger.
In a pan, heat the oil over high heat. Sauté the peppers and cauliflower for about 5 minutes and season with salt. Add the garlic and ginger and cook until fragrant. Add the bean sprouts, peas, drained mushrooms and chile and sauté, stirring, for 3 minutes. Pour in the sherry, soy sauce and broth and simmer for 5 minutes. Thinly slice the scallions, add to the vegetables and toss to combine.
To serve, arrange the vegetable filling over 1/2 of the pancakes and top with the remaining pancakes.
