Vegetable Pancakes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
384
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 16.1 mg | (134 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Eggplant (cut into small cubes)
- 2 garlic cloves (finely chopped)
- 5 Tbsps hulled Sunflower seed
- ½ red Bell pepper (cut into tiny cubes)
- ½ yellow Bell pepper (cut into tiny cubes)
- 1 carrot (cut into tiny cubes)
- 3 scallions (finely chopped)
- 3 eggs
- breadcrumbs
- 6 Tbsps quick-cooking Oats
- vegetable oil
- salt
- freshly ground peppers
- 3 Tbsps finely chopped parsley
Preparation steps
1.
Heat 3 tablespoons oil in a skillet and saute the eggplant over medium heat. Add the garlic, cover and cook, stirring occasionally until the eggplant is soft, about 8 minutes. Season with salt and pepper and let cool.
2.
In a bowl, mix the eggplant with the peppers, sunflower seeds, scallions, parsley, carrot, oatmeal and eggs, let stand 5 minutes. Add the breadcrumbs by spoonfuls, stirring until the mixture is firm enough to shape, season with salt and pepper.
3.
Heat 4-5 tablespoons of oil in a skillet, shape the vegetable mixture into patties and cook the patties on both sides until golden brown. Drain on paper towels and serve immediately. If desired, serve with a green salad.
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