Sweet Potato Cakes with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 10.87 g | (11 %) | ||
| Fat | 13.13 g | (11 %) | ||
| Carbohydrates | 50.72 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.33 g | (21 %) |
| Vitamin A | 2,944.83 mg | (368,104 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 4.63 mg | (39 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 38.09 μg | (13 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 6.32 mg | (7 %) | ||
| Potassium | 804.07 mg | (20 %) | ||
| Calcium | 86.81 mg | (9 %) | ||
| Magnesium | 57.51 mg | (19 %) | ||
| Iron | 1.94 mg | (13 %) | ||
| Iodine | 19.59 μg | (10 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 3.31 g | |||
| Cholesterol | 111.89 mg |
Ingredients
- Ingredients
- 800 grams Sweet potato
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 egg yolk
- 5 Tbsps Pastry flour
- clarified butter (for frying)
- 1 shallot
- 2 small pickled Pickle
- 1 hard-boiled egg
- 3 Tbsps White vinegar
- ½ tsp Mustard
- 2 Tbsps sunflower oil
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- 80 grams ham (thin slices)
Preparation steps
Peel the potatoes, rinse and cook for about 25 minutes in boiling salted water. Drain and press through a ricer or mash with a potato masher while still hot. Melt the butter and mix with the potatoes together with the egg yolks and flour. Season with salt and pepper, knead all together and form into a roll about 6 cm (approximately 2 inches) in diameter. Wrap in plastic wrap and refrigerate for about 30 minutes.
Meanwhile, peel the shallot and chop finely. Chop the pickles and the hard boiled egg. Whisk together the vinegar, mustard and oil and season with salt and pepper. Stir in the shallots, pickles, egg and parsley. Cut the ham into bite-sized strips.
Cut the potato roll into 0.5 cm (approximately 1/4 inch) thick slices and fry in portions until golden brown on both sides in hot clarified butter. Keep warm in the oven at 80°C (approximately 175°F).
To serve, arrange the sweet potato cakes on plates, sprinkle with the sliced ham and drizzle with the sauce.
