Veggie Cakes with Leaves
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 156 kcal | (7 %) | ||
| Protein | 7.15 g | (7 %) | ||
| Fat | 1.43 g | (1 %) | ||
| Carbohydrates | 32.78 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.44 g | (11 %) |
more nutritional values
| Vitamin A | 73.23 mg | (9,154 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.41 mg | (12 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 2.81 mg | (23 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 75.53 μg | (25 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 0.11 μg | (0 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 42.62 mg | (45 %) | ||
| Potassium | 878.23 mg | (22 %) | ||
| Calcium | 36.58 mg | (4 %) | ||
| Magnesium | 40.94 mg | (14 %) | ||
| Iron | 1.86 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 0.35 g | |||
| Cholesterol | 43.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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)
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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