Vegetable Fritters
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 89.9 μg | (150 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 203 mg | (214 %) | ||
| Potassium | 1,694 mg | (42 %) | ||
| Calcium | 792 mg | (79 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Cauliflower
- 1 Tomato
- 1 onion
- 500 grams starchy potatoes
- 300 grams cooked potatoes
- 4 eggs (beaten)
- cornstarch (as needed)
- 200 grams grated Emmentaler cheese
- salt
- peppers
- vegetable oil (for frying)
Preparation steps
1.
Rinse the cauliflower, cut into florets and boil in salted water until tender. Drain well. Peel the cooked potatoes and press through a potato ricer along with the cauliflower. Finely grate the raw potatoes. Peel and dice the onion. Blanch the tomato for a few seconds, peel and dice. Combine the riced potatoes and cauliflower, grated potatoes, diced onion and tomatoes in a large bowl. Stir in the beaten eggs, grated cheese and enough cornstarch to form a moldable dough. Shape the dough into patties using wet hands. Heat a thin layer of vegetable oil in large pan and fry the patties for about 3 minutes on each side, until golden brown.
2.
Drain on paper towels and serve hot with sour cream, if desired.
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