Vegetable Cakes with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the yogurt dip
- 200 grams Yogurt (0.1% fat)
- 100 grams softened cream cheese
- 1 Tbsp scallions
- Sea salt
- 1 splash lemon juice
- cayenne pepper (to taste)
- For the vegetable cakes
- 250 grams potatoes
- 400 grams carrots
- 250 grams Zucchini
- 1 handful parsley
- 2 eggs
- 100 grams Pastry flour
- 2 Tbsps Potato starch
- salt
- freshly ground peppers
- ½ tsp Nutmeg
- 3 Tbsps vegetable oil
Preparation steps
For the yogurt dip: Mix together the yogurt and cream cheese until smooth. Stir in the lemon juice and season with sea salt and cayenne pepper to taste. Transfer to a small serving bowl and garnish with chopped chives.
Rinse, peel and coarsely grate the potatoes and carrots. Rinse the zucchini, cut in half lengthwise, scoop out the seeds and coarsely grate.
Rinse the parsley, pat dry and chop finely.
Wrap the zucchini in a clean tea towel and squeeze out any excess moisture. Combine the zucchini, carrots and potatoes in a large bowl. Stir in the eggs, flour, potato starch, and parsley and mix until well combined. Season with salt, pepper and nutmeg.
Heat the vegetable oil in a large pan and spoon the vegetable mixture into the hot oil by the tablespoonful. Cook for about 3-5 minutes on each side, until golden brown.
Remove from the pan and drain on paper towels. Arrange the vegetable cakes on a large platter and serve with the yogurt dip.
