Vegetable Pancakes with Smoked Salmon and Sour Cream

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Vegetable Pancakes with Smoked Salmon and Sour Cream
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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)
Calorie428 cal.(20 %)
Protein19 g(19 %)
Fat28 g(24 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D3 μg(15 %)
Vitamin E4.3 mg(36 %)
Vitamin K28.8 μg(48 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.6 mg(43 %)
Folate74 μg(25 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C30 mg(32 %)
Potassium939 mg(23 %)
Calcium99 mg(10 %)
Magnesium58 mg(19 %)
Iron2.3 mg(15 %)
Iodine13 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids8.9 g
Uric acid40 mg
Cholesterol164 mg
Complete sugar7 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoZucchinicarrotSour creameggsalt

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.