Veggie Rosti with Creamy Mushrooms

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Veggie Rosti with Creamy Mushrooms
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
100
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie100 kcal(5 %)
Protein6.94 g(7 %)
Fat3.76 g(3 %)
Carbohydrates9.07 g(6 %)
Sugar added0 g(0 %)
Roughage2.57 g(9 %)
Vitamin A142.09 mg(17,761 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.93 mg(33 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.34 mg(31 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.28 mg(20 %)
Folate72.41 μg(24 %)
Pantothenic acid0.35 mg(6 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C29.09 mg(31 %)
Potassium438.42 mg(11 %)
Calcium32.14 mg(3 %)
Magnesium30.21 mg(10 %)
Iron0.85 mg(6 %)
Iodine45.75 μg(23 %)
Zinc0.53 mg(7 %)
Saturated fatty acids1.14 g
Cholesterol131.25 mg

Ingredients

for
4
Ingredients
3 zucchini (coarsely grated)
1 onion (grated)
3 eggs (beaten)
1 tablespoon Coconut flour
salt
freshly ground Black pepper
vegetable oil (for frying)
To garnish
Dill flower (or onion flowers)
To serve
Mushroom sauce
How healthy are the main ingredients?
zucchinionioneggsalt

Preparation steps

1.
Dry the courgettes in a tea towel, then mix with the onion in a bowl.
2.
Beat the eggs and sift in the coconut flour and beat again. Stir into the courgette mixture. Season with salt and pepper to taste.
3.
Heat the oil in a large frying pan over a medium heat. Drop large tablespoons of the mixture in the pan and cook for 2-3 minutes on each side until crisp and golden brown.
4.
Drain on absorbent kitchen paper and garnish with dill or onion flowers. Serve with mushroom sauce.