Sweet Potato Pancakes with Cheese Sauce

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Sweet Potato Pancakes with Cheese Sauce
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie511 kcal(24 %)
Protein12.39 g(13 %)
Fat32.86 g(28 %)
Carbohydrates44.09 g(29 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A3,113.04 mg(389,130 %)
Vitamin D0.12 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.27 mg(25 %)
Niacin3.26 mg(27 %)
Vitamin B₆0.51 mg(36 %)
Folate45.8 μg(15 %)
Pantothenic acid2.09 mg(35 %)
Biotin4.61 μg(10 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C6.67 mg(7 %)
Potassium782.83 mg(20 %)
Calcium160.3 mg(16 %)
Magnesium60.1 mg(20 %)
Iron2.16 mg(14 %)
Iodine13.66 μg(7 %)
Zinc1.11 mg(14 %)
Saturated fatty acids13.46 g
Cholesterol152.53 mg
Author of this recipe:

Ingredients

for
4
For the cheese sauce
50 grams
75 grams
100 grams
1 tablespoon
freshly ground Pepper
For the potato cakes
800 grams
2
2 tablespoons
freshly ground Pepper
4 tablespoons
20 grams

Preparation steps

1.

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).

2.

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.

3.

Serve potato cakes with cheese sauce on plates. Garnish with remaining arugula leaves.