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Veggie Cakes with Leaves

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Veggie Cakes with Leaves
156
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 40 min.
Ready in
Nutritions
Fat1.43 g
Saturated Fat Acids0.35 g
Protein7.15 g
Roughage3.44 g
Sugar added0 g
Calorie156
1 serving contains
Calories156
Protein/g7.15
Fat/g1.43
Saturated fatty acids/g0.35
Carbohydrates/g32.78
Added sugar/g0
Roughage/g3.44
Cholesterol/mg43.75
Vitamin A/mg73.23
Vitamin D/μg0.5
Vitamin E/mg1.41
Vitamin B₁/mg0.23
Vitamin B₂/mg0.24
Niacin/mg2.81
Vitamin B₆/mg0.33
Folate/μg75.53
Pantothenic acid/mg0.25
Biotin/μg0.11
Vitamin B₁₂/μg0.31
Vitamin C/mg42.62
Potassium/mg878.23
Calcium/mg36.58
Magnesium/mg40.94
Iron/mg1.86
Iodine/μg15
Zinc/mg0.66

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
1
0.333 cup
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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