Vegetable Rösti
Vegetable Rösti - Smart classic pan dish
Healthy, because
Even smarter
Nutritional values
Zucchini trumps with a variety of vital substances, the most important mineral in terms of quantity is potassium. It is involved in maintaining a stable heart rhythm. In addition to healthy unsaturated fatty acids, avocado is rich in nutrients such as vitamin E. This antioxidant protects our cells and stabilizes their membranes.
If you like, you can enjoy the vegetable rösti with almost any other dip.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Zucchini (7-8 oz)
- 1 floury potato
- 1 carrot
- 1 egg
- 2 Tbsps Whole wheat flour
- salt
- 2 Tbsps Canola oil
- 1 Avocado
- 2 Tbsps Yogurt (low-fat)
Kitchen utensils
Preparation steps
Zucchini clean, wash and grate. Peel potato and carrot, also grate and squeeze everything well. Mix in a bowl with egg and flour and salt lightly.
Heat oil in a large frying pan. Form 4 rösti from the mixture and fry in the hot oil on both sides over medium heat for about 5 minutes each until golden brown.
Meanwhile, for the sauce, halve and pit avocado and remove flesh from skin. Mash with yogurt until creamy and pour into small bowls.
Drain the vegetable rösti on kitchen paper and serve with the green sauce.
