Sweet Potato Pancakes with Smoked Turkey
Sweet Potato Pancakes with Smoked Turkey - Exclusive appetizer with vitamin power
Healthy, because
Even smarter
Nutritional values
Sweet potatoes are a good source of vitamin A, which ensures smooth skin and protects our cells. Chili and ginger stimulate appetite and digestion due to their spiciness.
If you like, you can of course prepare the pancakes with regular potatoes.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62.5 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47.2 mg | (50 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6.2 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 75.1 mg | |||
| Cholesterol | 78.1 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 red chili pepper
- ¾ oz ginger (1 piece)
- 1 shallot
- 2 Pear
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 oz Rice syrup (2 TBSP.)
- salt
- peppers
- 18 ozs Sweet potato
- 1 egg
- 1 ¾ ozs Potato starch
- 5 ozs smoked Turkey (sliced)
- 1 ½ ozs Micro- Fresh herbs (or -salad)
- 2 tsps Chili thread
Preparation steps
For the chutney, halve the chili pepper lengthwise, remove the seeds, wash and chop. Peel and finely chop the ginger and shallot. Peel and core the pears and cut into small cubes.
Heat 2 tablespoons of oil in a saucepan and sauté shallot, chili, ginger and pears for 3 minutes over medium heat. Deglaze with vinegar and rice syrup and let everything cook for about 5 minutes at low heat. Season the chutney with salt and pepper and leave to cool.
Meanwhile, for the pancakes, peel sweet potatoes, grate finely and mix with egg and potato starch. Season vigorously with salt and pepper.
Fry 8 pancakes one after the other in 2 portions: Heat 1 tsp oil in a frying pan. Add 1-2 tbsp. of the sweet potato mixture per pancake and fry on both sides for 3-4 minutes over medium heat until golden brown. If necessary, keep the pancakes warm in a preheated oven at 80 °C / 175 °F.
To serve, spread some pear chutney on each pancake and top with 1 slice of turkey. Wash micro herbs as desired and garnish pancakes with them and chili threads.
