Vegetable Rösti with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 carrot
- 2 scallions
- 1 kilogram predominantly waxy potatoes
- 1 egg
- 1 Tbsp Potato starch (as needed)
- salt
- white peppers
- freshly grated Nutmeg
- 6 Tbsps vegetable oil
- 200 grams Quark
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
Preparation steps
Peel and finely grate the carrot. Rinse, trim and thinly slice the scallions. Peel, rinse and coarsely grate the potatoes. Lift the potatoes out of the bowl, leaving the starch that's settled in the bottom of the bowl. Place the grated potatoes in a damp tea towel and squeeze to extract excess liquid. Return the potatoes to the bowl along with the carrots, scallions, egg and potato starch, season with salt, pepper and nutmeg and mix well.
Heat the oil in a large skillet and working in batches, drop mounds of the vegetable mixture into the pan, flatten with a spatula and cook until golden brown 1-2 minutes. Carefully flip the pancakes over and cook 1-2 minutes until golden brown. Repeat with all of the vegetable mixture. Drain on paper towels and if desired, keep warm in an 80°C oven (approximately 175°F) until all the pancakes are made.
In a bowl, mix the quark with the yogurt, lemon juice and salt until smooth and serve with the pancakes.
