Vegetable Pancakes with Yogurt Sauce
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 carrots
- 1 Kohlrabi
- 200 grams Celery root
- 50 grams Mung bean sprouts
- 4 eggs
- salt
- peppers
- 1 tsp Mustard
- 1 bunch Chives
- clarified butter
- 300 grams Yogurt (0.1% fat)
- 1 pinch sugar
- 1 bunch mixed Fresh herbs
Preparation steps
1.
Peel carrots, kohlrabi and celery and grate coarsely. Rinse and drain sprouts. Combine vegetables, sprouts and eggs, season with salt, pepper and mustard. Rinse chives and cut into small rings. Add to the mixture and mix well. Heat butter in a nonstick pan and place 2 tablespoons of vegetable mixture in it, cook pancakes for about 3 minutes per side or until golden brown on both sides. Prepare the rest of pancakes in the same manner. Season yogurt with salt, pepper and sugar. Rinse herbs and chop finely, combine wit yogurt mixture. Serve vegetable pancakes with yogurt sauce.
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