Sweet Potato Pancakes with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 12.39 g | (13 %) | ||
| Fat | 32.86 g | (28 %) | ||
| Carbohydrates | 44.09 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 3,113.04 mg | (389,130 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 3.26 mg | (27 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 45.8 μg | (15 %) | ||
| Pantothenic acid | 2.09 mg | (35 %) | ||
| Biotin | 4.61 μg | (10 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 6.67 mg | (7 %) | ||
| Potassium | 782.83 mg | (20 %) | ||
| Calcium | 160.3 mg | (16 %) | ||
| Magnesium | 60.1 mg | (20 %) | ||
| Iron | 2.16 mg | (14 %) | ||
| Iodine | 13.66 μg | (7 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 13.46 g | |||
| Cholesterol | 152.53 mg |
Ingredients
- For the cheese sauce
- 50 grams Arugula
- 75 grams Soft cheese
- 100 grams Double cream cheese (60-75% fat)
- 1 Tbsp milk
- salt
- freshly ground peppers
- ground paprika (sweet)
- For the potato cakes
- 800 grams starchy Sweet potato
- 2 egg yolks
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 4 Tbsps Corn oil
- 20 grams butter
Preparation steps
For the sweet potato cakes: Boil sweet potatoes in salted water until tender, then peel and press through a potato ricer. Let cool. Mix in egg yolks and flour until smooth. Season generously with salt and pepper. With floured hands, form mixture into 1 cm thick (approximately 1/2-inch thick) cakes. Heat oil and butter in a pan. In batches, cook potato cakes on both sides until browned. Keep warm in an oven set to 70°C (approximately 160°F).
For the cheese sauce: Rinse, trim and spin arugula dry. Remove any tough stems, and finely chop all but 3 or 4 leaves. Remove rind from soft cheese as needed, then mash with a fork. Stir in cream cheese, milk and chopped arugula. Season with salt, pepper and paprika.
Serve potato cakes with cheese sauce on plates. Garnish with remaining arugula leaves.
