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Veggie cakes with leaves

Name: Veggie cakes with leaves
Total time: 40 min
Yield: 4
Ingredients: 3.333 cups potatoes peeled and grated; 3.333 cups zucchini grated; 2 tablespoons finely chopped Parsley leaf; 1 egg; 0.333 cups All purpose flour; salt; freshly ground peppers; butter for frying

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Difficulty:	easy
Preparation:	30 min
Ready in:	40 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	156 kcal	(8%)
Protein	7 g	(14%)
Fat	1 g	(1%)
Carbohydrates	33 g	(13%)
Added Sugar	0 g	(0%)
Roughage	3 g	(10%)
Vitamin A	73.23 µg	(9%)
Vitamin D	0.5 µg	(10%)
Vitamin E	1.41 mg	(12%)
Vitamin B1	0.23 mg	(21%)
Vitamin B2	0.24 mg	(17%)
Niacin	2.81 mg	(18%)
Vitamin B6	0.33 mg	(24%)
Folate	75.53 µg	(38%)
Pantothenic Acid	0.25 mg	(4%)
Biotin	0.11 µg	(0%)
Vitamin B12	0.31 µg	(12%)
Vitamin C	42.62 mg	(53%)
Potassium	878.23 mg	(44%)
Calcium	36.58 mg	(5%)
Magnesium	40.94 mg	(11%)
Iron	1.86 mg	(13%)
Iodine	15 µg	(10%)
Zinc	0.66 mg	(7%)
Saturates	0 g
Uric Acid	0 g
Cholesterol	43.75 mg

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Ingredients

For servings

3 ⅓ cups	potatoes peeled and grated
3 ⅓ cups	zucchini grated
2 tablespoons	finely chopped Parsley leaf
1	eggs
⅓ cups	All purpose flour
	salt
	freshly ground peppers
	butter for frying

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Directions

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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