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 cup All purpose flour; salt; freshly ground peppers; butter (for frying)

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156

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

• Ready in 40 min.

Ready in

Nutritions

Fat	1.43 g
Saturated Fat Acids	0.35 g
Protein	7.15 g
Roughage	3.44 g
Sugar added	0 g
Calorie	156

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1 serving contains

Calories	156
Protein/g	7.15
Fat/g	1.43
Saturated fatty acids/g	0.35
Carbohydrates/g	32.78
Added sugar/g	0
Roughage/g	3.44
Cholesterol/mg	43.75
Vitamin A/mg	73.23
Vitamin D/μg	0.5
Vitamin E/mg	1.41
Vitamin B₁/mg	0.23
Vitamin B₂/mg	0.24
Niacin/mg	2.81
Vitamin B₆/mg	0.33
Folate/μg	75.53
Pantothenic acid/mg	0.25
Biotin/μg	0.11
Vitamin B₁₂/μg	0.31
Vitamin C/mg	42.62
Potassium/mg	878.23
Calcium/mg	36.58
Magnesium/mg	40.94
Iron/mg	1.86
Iodine/μg	15
Zinc/mg	0.66

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

3.333 cups

potatoes (peeled and grated)

3.333 cups

zucchini (grated)

2 tablespoons

finely chopped Parsley leaf

egg

0.333 cup

All purpose flour

salt

freshly ground peppers

butter (for frying)

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Preparation steps

Step 1/3

Mix the potato and courgette with the egg and flour, season with salt and pepper, and then mix in the parsley.

Step 2/3

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.

Step 3/3

Serve immediately with a salad.

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