Veggie Cakes with Leaves

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Veggie Cakes with Leaves
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
156
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie156 kcal(7 %)
Protein7.15 g(7 %)
Fat1.43 g(1 %)
Carbohydrates32.78 g(22 %)
Sugar added0 g(0 %)
Roughage3.44 g(11 %)
Vitamin A73.23 mg(9,154 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.81 mg(23 %)
Vitamin B₆0.33 mg(24 %)
Folate75.53 μg(25 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C42.62 mg(45 %)
Potassium878.23 mg(22 %)
Calcium36.58 mg(4 %)
Magnesium40.94 mg(14 %)
Iron1.86 mg(12 %)
Iodine15 μg(8 %)
Zinc0.66 mg(8 %)
Saturated fatty acids0.35 g
Cholesterol43.75 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
potatoes (peeled and grated)
3.333 cups
zucchini (grated)
2 tablespoons
finely chopped Parsley leaf
1
0.333 cup
freshly ground peppers
butter (for frying)
How healthy are the main ingredients?
zucchinieggsalt

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.