Vegetable Pancakes with Smoked Salmon and Sour Cream
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Zucchini
- 200 grams carrots
- 400 grams predominantly waxy potatoes
- 2 eggs
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps Canola oil
- 200 grams Sour cream
- 200 grams Smoked salmon
- Dill (for garnish)
Preparation steps
1.
For the pancake batter, rinse and peel the zucchini and carrots. Peel and rinse the potatoes. Grate the zucchini, carrots and potatoes coarsely, and mix together in a bowl. Mix in the eggs and the flour. Season with salt, pepper and nutmeg.
2.
Heat 1-2 tablespoons canola oil in a pan, pour 1 tablespoon pancake batter in it and spread evenly. Cook until golden brown on each side for 2-3 minutes. Drain the pancakes on kitchen paper and keep warm in the oven at 80°C (approximately 175°F). Cook more pancakes from the batter until it is used up.
3.
Spread the pancakes on plates and put a teaspoon of sour cream over each pancake. Top with a slice of smoked salmon and garnish with dill. Serve sprinkled with pepper.
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