Veggie Cakes with Leaves

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Veggie Cakes with Leaves
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 cal.(9 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin K29.6 μg(49 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate45 μg(15 %)
Pantothenic acid0.9 mg(15 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C46 mg(48 %)
Potassium725 mg(18 %)
Calcium52 mg(5 %)
Magnesium52 mg(17 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.5 g
Uric acid52 mg
Cholesterol63 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
3.333 cups potatoes (peeled and grated)
3.333 cups Zucchini (grated)
2 Tbsps finely chopped parsley
1 egg
0.333 cup all-purpose flour
salt
freshly ground peppers
butter (for frying)
How healthy are the main ingredients?
potatoZucchiniparsleyeggsalt

Preparation steps

1.
Mix the potato and courgette with the egg and flour, season with salt and pepper, and then mix in the parsley.
2.
Heat the butter in a frying pan. Put 2 tbsp of the mixture into the pan for each pancake and fry over a medium heat for 3-4 minutes each side until crisp and brown.
3.
Serve immediately with a salad.

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