Vegetable Pancakes with Pear and Watercress Salad

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Vegetable Pancakes with Pear and Watercress Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
464
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie464 kcal(22 %)
Protein10.41 g(11 %)
Fat29.91 g(26 %)
Carbohydrates42.21 g(28 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A1,383.76 mg(172,970 %)
Vitamin D0.44 μg(2 %)
Vitamin E4.95 mg(41 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.64 mg(14 %)
Vitamin B₆0.15 mg(11 %)
Folate45.45 μg(15 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C29.81 mg(31 %)
Potassium627.19 mg(16 %)
Calcium226.42 mg(23 %)
Magnesium28.05 mg(9 %)
Iron1.6 mg(11 %)
Iodine13.42 μg(7 %)
Zinc0.49 mg(6 %)
Saturated fatty acids5.29 g
Cholesterol50.34 mg
Author of this recipe:

Ingredients

for
4
For the pancakes
200 grams
Pumpkin (such as butternut, pumpkin)
200 grams
200 grams
3
60 grams
1
freshly grated Nutmeg
2 tablespoons
5 tablespoons
For the salad
3
small Pears
2 tablespoons
2 handfuls
Watercress (alternatively, corn salad)
40 grams

Preparation steps

1.

For the pancakes, rinse the pumpkin, potatoes and carrots, peel and grate coarsely. Rinse, trim and chop the scallions. Mix the vegetables with the Emmentaler cheese and the egg in a bowl to form a smooth batter. Season with salt, pepper and nutmeg. If the batter is too thin, mix in some breadcrumbs. 

Line a baking sheet with parchment paper.

2.

Heat some canola oil in a pan, pour about 2 tablespoons pancake batter into it and press flat. Cook on both sides for about 5 minutes until golden. Remove the pancake from the pan and keep warm in the oven at 80°C (approximately 175°F). Cook more pancakes the same way from the batter.

3.

For the salad, rinse the pears, cut out tthe core and cut into fine slices. Drizzle the pear slices with the lemon juice. Rinse the watercress and shake dry.

Serve the pears with watercress, walnuts and pancakes on plates.

4.

Serve as desired with a yogurt dip.