Filling And Healthy Side Dish

Vegetable Pancakes

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Vegetable Pancakes
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
337
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein8.68 g(9 %)
Fat23.54 g(20 %)
Carbohydrates27.46 g(18 %)
Sugar added0 g(0 %)
Roughage4.98 g(17 %)
Vitamin A947.54 mg(118,443 %)
Vitamin D0.88 μg(4 %)
Vitamin E6.59 mg(55 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.29 mg(21 %)
Folate60.69 μg(20 %)
Pantothenic acid0.22 mg(4 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C32.03 mg(34 %)
Potassium709.51 mg(18 %)
Calcium51.49 mg(5 %)
Magnesium46.3 mg(15 %)
Iron1.59 mg(11 %)
Iodine28.5 μg(14 %)
Zinc0.68 mg(9 %)
Saturated fatty acids2.07 g
Cholesterol77 mg

Ingredients

for
4
Ingredients
200 grams zucchini
200 grams carrots
400 grams waxy potatoes
2 eggs
50 grams chopped Hazelnuts
1 tablespoon freshly chopped Fresh herbs (such as, chervil or parsley)
1 tablespoon Pastry flour
salt
freshly ground peppers
Nutmeg (freshly ground)
4 tablespoons Canola oil
How healthy are the main ingredients?
potatozucchinicarroteggsaltNutmeg

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.