Waffles with Salmon
Waffles with Salmon - Hearty indulgence with healthy fatty acids.
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.
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
Wash potatoes and cook in boiling salted water for 25-30 minutes.
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.
Mix cucumber, fennel, onion and parsley in a bowl. Season with salt, pepper and mix with lemon juice and olive oil.
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.
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.
