Made With Whole Grains

Waffles with Salmon

5
Average: 5 (11 votes)
(11 votes)
Waffles with Salmon

Waffles with Salmon - Hearty indulgence with healthy fatty acids.

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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
235
calories
Calories

Healthy, because

Even smarter

Nutritional values

The cucumber, fennel and herbs bring into play many alkaline minerals such as potassium, magnesium, iron and calcium.

If you have leftover waffles, you can freeze them well. After defrosting, simply bake them briefly on the toaster and the pastry tastes wonderfully crispy-fresh again.

1 serving contains
(Percentage of daily recommendation)
Calorie235 cal.(11 %)
Protein14 g(14 %)
Fat9 g(8 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.1 mg(18 %)
Vitamin K44.8 μg(75 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.4 mg(29 %)
Folate67 μg(22 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C24 mg(25 %)
Potassium623 mg(16 %)
Calcium103 mg(10 %)
Magnesium63 mg(21 %)
Iron1.8 mg(12 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.1 g
Uric acid35 mg
Cholesterol70 mg
Complete sugar5 g

Ingredients

for
8
Ingredients
8 ozs floury potatoes (3 floury potatoes)
salt
5 ozs Dill
¾ oz parsley
1 ½ ozs Arugula
1 Cucumber
1 head Fennel
1 red onion
peppers
½ lemon (juice and peel)
1 tsp olive oil
12 ozs Whole wheat flour
1 ½ tsps Baking powder
2 eggs
2 Tbsps Canola oil
9 ozs milk (low fat)
9 ozs Smoked salmon (in slices)
How healthy are the main ingredients?
potatoWhole wheat flourDillparsleyolive oilArugula

Preparation steps

1.

Wash potatoes and cook in boiling salted water for 25-30 minutes.

2.

Meanwhile, wash herbs, shake dry and chop. Wash arugula, shake dry. Wash cucumber and cut into fine strips with a peeler, leaving out the watery inside. Clean, wash and halve fennel, cut out stalk and slice fennel finely. Peel onion, cut into fine rings.

3.

Mix cucumber, fennel, onion and parsley in a bowl. Season with salt, pepper and mix with lemon juice and olive oil.

4.

Drain potatoes, let steam for 5 minutes, peel and press through potato ricer. Mix flour with baking powder and 1 pinch of salt and stir with eggs, canola oil, dill, lemon zest and milk until smooth. Stir in potatoes.

5.

Heat a coated waffle iron. Pour in 2-3 tablespoons of batter and bake, one at a time, until about 8 golden brown waffles. Arrange waffles with salmon slices and cucumber-fennel salad and garnish with arugula.