Vegetables Pancakes with Smoked Salmon and Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Zucchini
- 250 grams potatoes
- 1 shallot
- 1 Tbsp Pastry flour
- 1 egg
- salt
- white peppers
- Nutmeg
- 1 Tbsp mixed chopped Fresh herbs
- 1 garlic clove
- 1 generous pinch grated Lemon peel
- 1 Tbsp lemon juice
- 1 pinch sugar
- 3 Tbsps clarified butter
- 8 slices Smoked salmon
- 200 grams Yogurt (0.1% fat)
Preparation steps
Peel the shallots and the potatoes and rinse the zucchini. With the shredding disk of the food processor and finely grate the shallots, potatoes and zucchini and transfer to a bowl. Add the egg, just over half the of the herbs and the flour and season with salt, pepper and nutmeg and mix well. Heat the clarified butter in a skillet and working in batches drop the mixture into the pan by tablespoonfuls, flatten slightly and saute until golden brown.
Peel and chop the garlic. In a bowl, mix the yogurt with the garlic, lemon zest and lemon juice and sugar and season with salt and pepper. Divide the pancakes among plates, top each with 2 slices of smoked salmon and a dollop of yogurt sauce. Sprinkle with the remaining herbs. Pass the remaining sauce separately.
