Filling And Healthy Side Dish

Vegetable Pancakes

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Vegetable Pancakes
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
321
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie321 cal.(15 %)
Protein9 g(9 %)
Fat21 g(18 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A1 mg(125 %)
Vitamin D0.8 μg(4 %)
Vitamin E6 mg(50 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.4 mg(29 %)
Folate61 μg(20 %)
Pantothenic acid1 mg(17 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C29 mg(31 %)
Potassium791 mg(20 %)
Calcium68 mg(7 %)
Magnesium61 mg(20 %)
Iron2.6 mg(17 %)
Iodine9 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.4 g
Uric acid40 mg
Cholesterol109 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
200 grams Zucchini
200 grams carrots
400 grams waxy potatoes
2 eggs
50 grams chopped Hazelnuts
1 Tbsp freshly chopped Fresh herbs (such as, chervil or parsley)
1 Tbsp Pastry flour
salt
freshly ground peppers
Nutmeg (freshly ground)
4 Tbsps 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.