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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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

156

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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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Preparation steps

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

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.

Serve immediately with a salad.