Filling And Healthy Side Dish
Vegetable Pancakes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Zucchini
- 200 grams carrots
- 400 grams waxy potatoes
- 2 eggs
- 50 grams chopped Hazelnuts
- 1 Tbsp freshly chopped Fresh herbs (such as, chervil or parsley)
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg (freshly ground)
- 4 Tbsps Canola oil
Preparation steps
1.
Rinse and peel the zucchini and carrots. Peel and rinse the potatoes. Grate all three vegetables coarsely and mix in a bowl. Mix with the eggs, nuts, herbs and flour. Season with salt, pepper and nutmeg.
2.
Heat some oil in a nonstick pan. Spoon 1-2 tablespoons of batter into the pan. Flatten with a spoon and fry on both sides for 3 minutes until golden brown. Remove from the pan and de-grease on a paper towel. Place in the oven at 80°C (approximately 175ºF) to keep warm.
Repeat with the remaining batter.
Serve with a yogurt dip and fresh salad if desired.
