Stuffed Potato Pancakes

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Stuffed Potato Pancakes
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Health Score:
8,2 / 10
50 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie937 kcal(45 %)
Protein34.66 g(35 %)
Fat11.58 g(10 %)
Carbohydrates132.26 g(88 %)
Sugar added0 g(0 %)
Roughage12.25 g(41 %)
Vitamin A158.43 mg(19,804 %)
Vitamin D1.13 μg(6 %)
Vitamin E3.47 mg(29 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.45 mg(41 %)
Niacin8.12 mg(68 %)
Vitamin B₆0.86 mg(61 %)
Folate182.7 μg(61 %)
Pantothenic acid0.74 mg(12 %)
Biotin1.68 μg(4 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C174.64 mg(184 %)
Potassium2,453.8 mg(61 %)
Calcium144.21 mg(14 %)
Magnesium106.91 mg(36 %)
Iron6.71 mg(45 %)
Iodine28.1 μg(14 %)
Zinc1.83 mg(23 %)
Saturated fatty acids1.75 g
Cholesterol77 mg


For the potato pancakes
1 ½ kilograms predominantly waxy potatoes
1 medium onion
2 eggs
2 Pastry flour
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
How healthy are the main ingredients?
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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.