Sweet Potato Cakes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
623
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Sweet potato
- 1 onion
- 1 garlic clove
- 1 egg
- 1 Tbsp Potato starch
- salt
- peppers (from the mill)
- Nutmeg (freshly grated)
- 3 Tbsps clarified butter
- 8 slices Bacon
- 120 grams Crème fraiche
- 2 Tbsps honey
Preparation steps
1.
Peel, rinse and coarsely grate the sweet potatoes. Peel the onion and garlic and finely dice both. Mix the grated potatoes with the onion, garlic, egg and potato starch. Season with salt, pepper and nutmeg.
2.
Put small heaps of mixture into a pan in hot butter to cook, with the help of a ring if desired. Press flat and slowly cook about 4-5 minutes until golden brown. Turn over and cook and another 4-5 minutes until golden brown. Continue for all portions.
3.
Meanwhile cook the bacon in pieces in a hot pan in 1 tablespoon lard for 2-3 minutes on both sides until golden brown.
4.
Drain the potato cakes on paper towels and top each with a dollop of crème fraîche and bacon. Serve drizzled with honey.
