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Veggie Cakes with Leaves

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Veggie Cakes with Leaves
156
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 40 min.
Ready in
Nutritions
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(28 %)
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(9 %)
Saturated fatty acids0.35 g
Cholesterol43.75 mg
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
1
0.333 cup
freshly ground peppers
butter (for frying)
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Preparation

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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